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Braised Collard Greens

Serves 4

Prep Time: 2 - 3 hours

Cook Time: 45 minutes

Collards are related to the cabbage, along with kale, turnip greens and mustard greens – all of which can be substituted for one another. This dish is a southern classic, and with bits of smoky ham or bacon, the flavor is sure to please.


  • 2 qts. chicken broth
  • 3 lbs. collard greens, woody stems removed and cut into thick ribbons
  • 4 garlic cloves, peeled
  • 3 smoked ham hocks
  • 2 whole yellow onions, sliced
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp. Sweet Heat Rub
  • hot pepper vinegar, for serving


In a large stock pot, combine the chicken broth, Sweet Heat Rub, sliced onions, garlic and ham hocks. Cover and simmer for 2-3 hours, or until the ham hocks are tender. Allow to cool.

Remove the meat from the ham hocks and chop up. Add the collard greens to the broth, fully submerged, and simmer for 30-45 minutes, or until the greens are tender.

Season to taste, add vinegar if desired, and enjoy!

Recipe from Pit Boss Grills.

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