Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Once the first frost kisses the collards, they are ready for picking. We get entire plants, cut at the base like cabbages from certain roadside stands & use 'em all! Big flat heavy leaves are every bit as good as tender inner leaves if done right. Some folks cut out the center ribs on the bigger leaves - we prefer to string out the strings & snap the stems up. We were also taught not to cut a collard, they are to be torn after soaking in 3 sinkfuls of water to remove any grit. Start the braising pot a the evening before cooking collards, to give the ham hocks time to cook down. Don't be daunted by the amount - collards do cook down a lot! Remember to serve with cornbread to sop up the pot liquor - this can be a full meal for collard lovers. Dig in! For the pork averse, 5 or 6 smoked turkey wings may be substituted but they lack tha "jes right" flavor of ham hock. Interestingly, ham hock is very low in fat & provides more flavor in the form of gelatin (like oxtail) - apparent only after chilling the pot liquor! ***make a big batch as these freeze great in freezer bags for later use***

Ingredients Nutrition


  1. Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
  2. Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
  3. Cool liquid & ham hocks.
  4. Pick bones from meat & skin - chop both roughly & return to pot.
  5. Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
  6. Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
  7. Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
  8. Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.
Most Helpful

5 5

This recipe is collards the way collards are supposed to be! This is the way my grandmother always made them, and the only way I will make them! Thanks for sharing, Buster's friend!