Collard Greens Recipe
It’s greens season!!!! I didn’t used to be a big fan of them when I was growing. I thought they were too bitter and mushy and well, it’s not like they look all that good anyways! However, as I’ve gotten older and better at this cooking thing, I’ve grown to really like them, especially the ones I make. I think the trick that makes both the vegetarian collards and the ham hock collard greens recipe, is adding a bit of white wine vinegar when braising and not braising for eternity so the greens become mushy. Yuck!
The acid in the vinegar actually takes away some of the bitterness in the greens and enhances their flavor. You can’t taste the vinegar in them like as if you put some spicy jalapeno vinegar on them as a finishing sauce, so don’t be wary of adding it while cooking.
Bonus Tip: This is also a perfect crockpot greens recipe!
Ham Hock Braised Turnips and Collards Greens Recipe
- 2 pounds collard
- 2 pounds turnips with the bulbs
- 1 large yellow onion
- 2 quarts chicken or vegetable stock
- 1 smoked ham hock
- 1 teaspoon canola oil
- 2-3 tablespoons white wine vinegar
- 1 tablespoon creole seasoning
- a couple pinches kosher salt
- Start with cleaning the greens in the sink with some water. You want to get the dirt off of them. Once they are cleaned, remove any thick ribs and cut in half and then chop. After the greens are cleaned and chopped, dice the yellow onion the yellow onion and the turnip bulbs.
- Heat a large dutch oven to medium heat. Saute the onions for a few minutes. Add a pinch of salt.
- Once the onions are translucent, add in the greens and stock. Let that wilt a bit and then add in the ham hock, a large pinch or two of salt, creole seasonings and vinegar.
- Cover and simmer on low for 2 hours.
High Fiber, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added