On Line Cookbook

Classic Collard Greens

Recipe Information
S. Chokel


  • 1 cup (225 ml) double-strength beef broth, canned or homemade
  • 1 cup (225 ml) water
  • 2 smoked ham hocks, each about 9 oz (252 grm).
  • 2 garlic cloves, minced
  • 2 tbsp (30 ml) cider vinegar
  • 1 tsp (5 ml) sugar
  • 1/2 tsp (2 ml) crushed red pepper
  • 3 lbs (1.4 kg). collard greens, well rinsed, thick stems trimmed off and discarded, cut crosswise into 1/2 inch thick strips
  • salt and pepper, to taste
  • In a large pot, combine the broth, water, ham hocks, garlic, vinegar, sugar, and red pepper; bring to a boil over medium high heat.
  • Add the collard greens in batches, covering the pan and waiting for each batch to wilt before adding the next batch; transfer to a 3-1/2 quarts (3300 ml) slow cooker.
  • Cover and cook until the greens are very tender, 4 to 5 hours on low (200 degrees).
  • Remove the ham hocks from the greens, and remove and discard the skin.
  • Remove the meat from the bones, coarsely chop the meat, and return to the slow cooker.
  • Season the greens with salt to taste.
  • Serve with your favorite hot sauce and/or vinegar.
This is especially good served with fried pork chops, fried chicken, or chicken fried steaks and lots of corn biscuits or corn bread with butter and honey. NOT a diet dish, but very tasty, and incredibly nutritious considering the calorie count.

You can substitute kale, mustard greens or other other combination of greens you like, (spinach is not a good substitute, as it is too tender).