Southern California Collard Greens

4.8(16)

by Food Network Kitchen·published 2016-11-20

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AmericanSide Dish

Servings

(6–8)

Total time

—

Calories / serving

331 kcal

Ingredients (11)

serves

4 pounds young collard greens (about 4 bunches)
3 tablespoons olive oilolive-oil
1 onion, juliennedonion
2 garlic cloves, smashedgarlic
2 large ham hocks (about 2 pounds), smoked and cooked
2 bay leavesbay-leaf
2 quarts chicken broth, low sodiumchicken-broth
1/4 cup apple cider vinegarapple-cider-vinegar
1 tablespoon sugarsugar
1 teaspoon red pepper flakesred-pepper-flakes
Seasoned saltseasoned-salt

Instructions (3 steps)

01To 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.
02Coat 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.

03Bring 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.

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Not rich — missing servings, total time, or calories.