This recipe for cucumber salad is remarkably similar to what you might find at your favorite Thai eatery. With just a hint of heat from jalapenos, cucumber, cilantro, and peanuts are mixed in a sweet and tart vinaigrette. Since it doesn’t need to be refrigerated, this summer salad is a perennial favorite at picnics and potlucks.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds collard greens – rinsed, stemmed and thinly sliced
- 2 pounds fresh ham hocks
- ½ pound salt pork
- 3 quarts chicken stock
- 1 cup chopped onion
- 2 bay leaves
- ¼ teaspoon red pepper flakes
- 2 tablespoons white sugar
- salt and freshly ground black pepper to taste
- 2 teaspoons red wine vinegar
Instructions
- Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Nutrition Facts
| Calories | 582 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 17 g |
| Sodium | 1657 mg |
| Sugars | 5 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
I was raised on turnip greens. I have always heard of collard greens, and this was my first experience. For greens, this is a tasty recipe, and once the greens are served, I will be saving the “pot liquor” for soup. It is, indeed, very tasty! I like the flavor, and I like the texture of the collards. I made only one change to the recipe. My grocer did not have fresh ham hocks, only smoked, so that is what I used. This factor, in combination with the salt pork, was probably the reason these greens were a bit too salty, for me. Also, there are no instructions for what to do with the meat, once the greens are finished. I wish greens looked as good in the photo as they tasted!
I enjoyed this easy recipe. Paired great with Chef John’s Red Beans and Rice. I will decrease the red pepper flakes next time because it was too spicy for the kids.
None, it was perfect!
Followed the recipe exactly as written. Very very good for New Year’s Day. Used the little tubs of chicken stock. Would make again!
I have made this recipe multiple times for racing and football tailgates. I sub out the pork fat and red wine vinegar with ingredients which make my greens the “Italian” collard greens. Awesome recipe. I get requests for it all the time. Thanks for sharing this base recipe,
It is extremely flavorful and soft. Will definitely make it again. I did serve it with a drizzle of balsamic reduction which added just the right amount of acid to balance the dish
I’ve made this 3 times in less than a month and it’s a HUGE hit! The only change I made was to use smoked bacon in place of the salt pork. It seems to give it a little better flavor and a little less fatty taste. Excellent as a side or main dish!!
A true glimpse of the South.
Real Deal Greens!! I used smoked turkey legs because I ‘m not a fan of pork (except bacon!); otherwise no changes and it brought me back to North Carolina with every bite.
Excellent! I forgot the chicken broth but did not need it. What I did do was to start with the pot of boiling water and the ham hock, allowing it to boil for long enough to really flavor the water. I did not have any bacon to add but it wasn’t missed after water well-flavored.
I made the recipe as is with the exception that I added just a little bit of smoked Seminole garlic. Our whole family had just spent a week in the Charleston area for my folks 50th wedding anniversary. Most of my family had never tried collard greens, but did for the first time on vacation. We had a celebration gathering back home yesterday and I made this dish to share…this is my first try at collard greens. I was happy that the recipe was fairly easy to make and that all of my family who tried it said they really liked it and now I will be expected to bring it to all future family diners. :). I may substitute very thin shredded carrots for the white sugar…as I am someone who prefers carrots as a sweetener over sugars…an old Italian tradition/trick.
Not really, but I would recommend browning the country ham before adding it to the broth. It just looks kind of watery and pink instead of crisped and browned. It would “appear’ much more appetizing and not change the flavor all that much if any.
My first attempt at making greens came out wonderfully. The only thing I added was a finely minced onion that I sautéed in the pot with a little olive oil before adding the broth to the pot. I also used smoked turkey legs and neck instead of pork. I will definitely be making greens more often because of this recipe.
I agree the ingredient list is almost perfect (I use bacon, rather than salt pork), but the directions are not quite how I cook collards. I generally cook six pieces of thick bacon in a skillet, saving 2 Tbsp of oil and the cooked bacon. Add the bacon grease and the onions and the torn greens (not sliced) and wilt the greens. Add the ham hocks, stock and bring to a boil then drop to a simmer. Simmer until greens are tender Add the crumbled bacon and serve with PEPPER sauce and cornbread,.. Or crackling bread, if you really want Southern.
Uhm yeah! Definitely fantastic. Make this little German lady look like a southerner!!! Lol best greens ever and I freeze the liquid as base for soups!
I have people requesting me to bring these collard greens to pot-lucks. They say they are the best greens they’ve ever had. I have to agree.
These were SO good. I made them exactly as directed and they turned out great. Thumbs up from a southern born and bred girl.
First time making and eating collard greens! So Delicious! Will def make again. The collard greens were picked right out of our garden. Fresh greens are always the best!
This was a great recipe. It was my first time making Collards and my neighbors loved them.
The Collard greens were a sure hit! My family asked when I was making more…lol
omg! sooo easy and sooo delicious. I used smoked turkey and white wine vinegar instead of pork and red wine vinegar, but just as tasty.