Recipe courtesy of Food Network Kitchen
Show: Food 911
Save Recipe Print
Total:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Fill the sink with water and salt (the salt helps to remove any impurities). Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and hand shred them into ribbon-like pieces (chiffonade). Repeat until all the leaves are shredded.

Coat a 6-quart stockpot with olive oil and place over medium heat. Add the onion and garlic, stir to coat, then add the ham hocks and bay leaves; cook about 8 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, sugar, and red pepper flakes.

Bring up to a hard boil for 10 minutes, until greens start to wilt. Turn the greens over with a wooden spoon, do not stir. Lower to a gentle boil, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add seasoned salt. Cover and let cook for 15 more minutes.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Vegetarian "Southern-style" Collard Greens

Recipe courtesy of Sunny Anderson

California Roll

Recipe courtesy of Alton Brown

Southern Biscuits

Recipe courtesy of Alton Brown

Southern Cornbread

Recipe courtesy of Cat Cora

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Southern Creamed Corn

Recipe courtesy of The Neelys

Southern Fried Catfish

Recipe courtesy of Alton Brown

Southern Banana Pudding

Recipe courtesy of Food Network Kitchen

Vinaigrette For Green Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories