Braised Collard Greens

By Sarah Jampel

Braised Collard Greens
Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
Total Time
3 hours
Rating
4(370)
Notes
Read community notes

Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you’ll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.

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Ingredients

Yield:8 servings
  • 3tablespoons olive oil
  • 2pounds smoked ham hocks
  • 2onions, thinly sliced into half-moons
  • 2garlic cloves, thinly sliced
  • 1teaspoon smoked paprika
  • 1teaspoon cumin
  • 1teaspoon cayenne
  • 1teaspoon kosher salt, plus more to taste
  • 1½teaspoons light brown sugar
  • 1½cups chicken stock
  • 1(650-milliliter/22-ounce) bottle hard apple cider (about 2¾ cups)
  • 2pounds collard greens (about 3 to 4 bunches), large stems removed, washed and cut into ¼-inch ribbons
  • Hot sauce, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

320 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 27 grams protein; 1018 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they’re sizzling, flip and crisp the other side.

  2. Step 2

    Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.

  3. Step 3

    Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.

  4. Step 4

    Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.

  5. Step 5

    Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into ¼- to ½-inch pieces and set aside.

  6. Step 6

    Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.

  7. Step 7

    Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.

Tip
  • Ham stock can be prepared up to 1 week in advance. Collards can be made 3 days ahead. Reheat over low, adding water if needed.

Ratings

4 out of 5
370 user ratings
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Private Notes

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Cooking Notes

Susan

My niece made her collards using smoked turkey legs. It was delicious.

Sarah crane

Growing up in Deep South, I remember two pots of collard greens on thestove...one cooked with ham by my English mother and the other cooked with vinegar by my German Grandmother. Both were delicious, and simply cooked with water added. Same for butter beans with butter. I started out making them with ham, now use vinegar...just as delicious. Neither used extra broths or special seasonings...the broths came from the greens and vegetables...you ate them with unsweetened cornbread, sliced tomatoes.

Harriet

Or bourbon instead of hard cider! That’s what I do with a very similar recipe. Delicious.

Bobbo

I think if you add some chipotle and maybe a little more of the smoked paprika you will replace most of the smoky flavor that you get from the ham hock. Then just start with Step 2 with the onions. You'll cut to cooking time down by 2 hours as a bonus.

Maggie D.

This was delicious! I can never find meaty ham hocks worth using, so I subbed Guancial, cut into lardons and rendered off a lot of the fat. Otherwise, I followed it completely, and it was amazing. Happy New Year!

Megan

I made this as written and it was so delicious. I used the leftovers the next day in a savory oatmeal for breakfast and was so blown away I'd make this dish again just for that purpose.

Debbie

I followed the recipe except I was out of cayenne and used red pepper flakes instead. The hard cider adds a nice touch of sweetness. They were really good.

Megan

I made this last week for my family (including my children's friends) and it was a huge hit! Definitely going into the rotation for the winter months ahead!

Frannie

Smoked Turkey legs or wings are great and good if you want more meat.

Karen

I began with schmalz (= chicken fat)(could see using bacon fat too) and used balsamic vinegar instead of cider, deeper richer flavor. and used leftover ham which shortened cooking time. guests loved it

Ciara

I don't know what everyone is talking about. Prior to adding the vinegar it was all coming together nicely and smelled amazing. After adding the vinegar, and about 30 mins of simmering, ALL I can smell and all I can taste is vinegar. Definitely lower the amount of vinegar because for me it has soiled the dish.

gulfcoastgalcooks

Ham hocks? Really? A good sub is smoked turkey legs More flavor and bot as bad for you

mary

Made these with a can of beer (modelo) and 1/2 cup ACV instead of the hard cider. Turned out well, would make again

Susan

delicious

banes

Great spice/ sugar ratio. I’ve been doing an abbreviated version with bacon at it at the beginning to shorter cooking time and I found it to be delicious as well. I have also used beer instead of cider depending on what I have on hand and both ways it’s been delicious.

Sallie

Best pot of greens I've ever cooked!

Pam

Much less cayenne. Use smoked paprika.

Bailey

I loved these collards. I had to sub maple syrup for the brown sugar (completely out after Christmas baking) and used a light lager instead of the cider (again, out of necessity). I found browning the hocks all around to be difficult but worth it in terms of flavor. I did brown the hocks in a dutch oven, thinking that would work best, but quickly switched everything over to a saucepan for the extended simmer - wanted the liquid to mostly cover the pork shank.

Laura S

I didn't have hard cider - but subbed apple cider vinegar and some apple juice I had on hand. SO GOOD! Will make this forever.

Peter

Good, but the smoked ham etc is very intense. I make the stock and divide it into four portions, one for a batch of greens with some extra chicken or veggie stock as needed.

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