Braised Collard Greens

Braised Collard Greens
Staff Writer
Shutterstock

Skip the green beans this year at Thanksgiving and make these delicious braised collard greens instead, created by chef Isaac Stewart from Atlanta's CinéBistro. 

8
Servings
182
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2 Pounds collard greens, sliced 1/2 inch by 1 1/2 inches
  • 1 jalapeño
  • 1 ham hock
  • 2 Teaspoons oil, divided
  • 1/2 Cup white-wine vinegar
  • 6 Tablespoons honey
  • Salt and pepper, to taste
  • 6 Tablespoons chicken stock
  • 1-2 slices bacon, julienned
  • 1/2 Tablespoon garlic, chopped
  • 1/2 Cup small dice onion

Directions

Remove the ribs from the greens and wash them well. Chop the jalapeño finely, including the seeds. Use a food processor if desired. Add the ham hocks and jalapeño to a large pot and sauté with 1 teaspoon of the oil for 2 minutes. Add the vinegar, honey, and salt and pepper to taste. Add the stock and bring to a boil. Add the collard greens slowly. Simmer until tender, about 1 hour. They can be cooled at this point and finished later, if desired. Otherwise, sauté the remaining ingredients while the greens are simmering, and add in the final 5 minutes. In a separate pot, add the rest of the oil and sauté the bacon, garlic, and onion until tender and translucent. Add the collard greens, and stir through. Add more stock if necessary. Adjust seasonings. Simmer for 5 minutes to blend flavors. During this time, remove the hock and allow to cool briefly. When cool enough, shred the meat and add back to the greens. Discard the remaining skin and bones.

Nutritional Facts

Total Fat
8g
11%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
5mg
2%
Carbohydrate, by difference
22g
17%
Protein
9g
20%
Vitamin A, RAE
543µg
78%
Vitamin C, total ascorbic acid
38mg
51%
Vitamin K (phylloquinone)
686µg
100%
Calcium, Ca
219mg
22%
Choline, total
60mg
14%
Fiber, total dietary
6g
24%
Folate, total
48µg
12%
Iron, Fe
4mg
22%
Magnesium, Mg
110mg
34%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
116mg
17%
Riboflavin
1mg
91%
Selenium, Se
5µg
9%
Sodium, Na
1002mg
67%
Thiamin
1mg
91%
Water
141g
5%
Zinc, Zn
2mg
25%

Collard Green Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Collard Green Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.