Southern Style Collard Greens
Ingredients
- 12 oz (~340 g) chicken broth (32 ounce)
- ¼ smoked ham hocks
- ½ clove garlic (finely chopped)
- ¼ sweet onion (finely chopped)
- ~⅓ lb (~170 g) collard greens (trim to 1 pound)
- ¼ tbsp (~5 g) white sugar
- ~⅛ tsp (~0 g) salt (or to taste)
- ⅛ tsp (~0 mL) ground black pepper (or to taste)
- ¾ tbsp (~0 mL) vinegar
Instructions
- Combine chicken stock, onions, ham hocks, and garlic in a stockpot. Cook over medium heat until ham is falling off the bone, about 2 hours.
- Add remaining ingredients and cook until greens have reached desired tenderness, about 2 more hours.
Ingredients
- 16 oz (~455 g) chicken broth (32 ounce)
- ⅓ smoked ham hocks
- ⅔ clove garlic (finely chopped)
- ⅓ sweet onion (finely chopped)
- ½ lb (~225 g) collard greens (trim to 1 pound)
- ⅓ tbsp (~5 g) white sugar
- ¼ tsp (~0 g) salt (or to taste)
- ~⅛ tsp (~0 mL) ground black pepper (or to taste)
- 1 tbsp (~25 mL) vinegar
Instructions
- Combine chicken stock, onions, ham hocks, and garlic in a stockpot. Cook over medium heat until ham is falling off the bone, about 2 hours.
- Add remaining ingredients and cook until greens have reached desired tenderness, about 2 more hours.
Ingredients
- 24 oz (~680 g) chicken broth (32 ounce)
- ½ smoked ham hocks
- 1 clove garlic (finely chopped)
- ½ sweet onion (finely chopped)
- ¾ lb (~340 g) collard greens (trim to 1 pound)
- ½ tbsp (~5 g) white sugar
- ~⅓ tsp (~0 g) salt (or to taste)
- ¼ tsp (~0 mL) ground black pepper (or to taste)
- 1 ½ tbsp (~25 mL) vinegar
Instructions
- Combine chicken stock, onions, ham hocks, and garlic in a stockpot. Cook over medium heat until ham is falling off the bone, about 2 hours.
- Add remaining ingredients and cook until greens have reached desired tenderness, about 2 more hours.
Ingredients
- 48 oz (~1360 g) chicken broth (32 ounce)
- 1 smoked ham hocks
- 2 clove garlic (finely chopped)
- 1 sweet onion (finely chopped)
- 1 ½ lb (~680 g) collard greens (trim to 1 pound)
- 1 tbsp (~15 g) white sugar
- ¾ tsp (~5 g) salt (or to taste)
- ½ tsp (~0 mL) ground black pepper (or to taste)
- 3 tbsp (~50 mL) vinegar
Instructions
- Combine chicken stock, onions, ham hocks, and garlic in a stockpot. Cook over medium heat until ham is falling off the bone, about 2 hours.
- Add remaining ingredients and cook until greens have reached desired tenderness, about 2 more hours.
Ingredients
- 96 oz (~2720 g) chicken broth (32 ounce)
- 2 smoked ham hocks
- 4 clove garlic (finely chopped)
- 2 sweet onion (finely chopped)
- 3 lb (~1360 g) collard greens (trim to 1 pound)
- 2 tbsp (~25 g) white sugar
- 1 ½ tsp (~10 g) salt (or to taste)
- 1 tsp (~0 mL) ground black pepper (or to taste)
- 6 tbsp (~100 mL) vinegar
Instructions
- Combine chicken stock, onions, ham hocks, and garlic in a stockpot. Cook over medium heat until ham is falling off the bone, about 2 hours.
- Add remaining ingredients and cook until greens have reached desired tenderness, about 2 more hours.
Ingredients
- 144 oz (~4080 g) chicken broth (32 ounce)
- 3 smoked ham hocks
- 6 clove garlic (finely chopped)
- 3 sweet onion (finely chopped)
- 4 ½ lb (~2040 g) collard greens (trim to 1 pound)
- 3 tbsp (~40 g) white sugar
- 2 ¼ tsp (~15 g) salt (or to taste)
- 1 ½ tsp (~0 mL) ground black pepper (or to taste)
- 9 tbsp (~125 mL) vinegar
Instructions
- Combine chicken stock, onions, ham hocks, and garlic in a stockpot. Cook over medium heat until ham is falling off the bone, about 2 hours.
- Add remaining ingredients and cook until greens have reached desired tenderness, about 2 more hours.
Ingredients
- 192 oz (~5445 g) chicken broth (32 ounce)
- 4 smoked ham hocks
- 8 clove garlic (finely chopped)
- 4 sweet onion (finely chopped)
- 6 lb (~2720 g) collard greens (trim to 1 pound)
- 4 tbsp (~50 g) white sugar
- 3 tsp (~20 g) salt (or to taste)
- 2 tsp (~0 mL) ground black pepper (or to taste)
- 12 tbsp (~175 mL) vinegar
Instructions
- Combine chicken stock, onions, ham hocks, and garlic in a stockpot. Cook over medium heat until ham is falling off the bone, about 2 hours.
- Add remaining ingredients and cook until greens have reached desired tenderness, about 2 more hours.