Braised Collard Greens
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 23
- Cholesterol
- 26
- Sodium
- 1001
- Total: 3 hr
- Active: 30 min
Ingredients
2 tablespoons unsalted butter
3 cloves garlic, smashed
1 large onion, chopped
Kosher salt and freshly ground pepper
1 tablespoon Cajun seasoning
3 smoked ham hocks (about 1 1/2 pounds)
4 cups low-sodium chicken broth
2 large bunches collard greens (about 3 pounds), chopped
1 cup apple cider vinegar
Directions
- Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
- Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.