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Braised Collard Greens


Cooking Time:

10 to 15 minutes


Serves 6

Thanks, Chef Robert Carter.  Once again, remember, we’re Southern.  With all of the farmers’ markets opening around this time of year, we thought a delicious use of collards would be quite timely.  For years we have “dusted” our collards with pepper vinegar.  Now, you just cook it right into the recipe.  Mo’ bettah.  Enjoy!


  • 1 pound collard greens, cleaned and stemmed
  • 2 tablespoons olive oil
  • 1/4 cup (about 3/4 ounce) thin strips of country ham – can’t find this in CA. Even if you leave it out, it’s delicious.
  • 2 tablespoons minced shallot – shallots with collards? Dress ‘em up baby
  • Pinch chile flakes – or more if you can take it.
  • 1/2 cup aged sherry vinegar or more to taste
  • 1/3 cup tupelo honey or more to taste – we used agave nectar and it worked just fine
  • 1/2 cup smoked pork stock recipe follows
  •   salt and freshly ground black pepper to taste
  • 1/4 cup butter


Cut the greens into chiffonade about 1/2 in wide and blanch in salted boiling water for 10 seconds. Drain, refresh in ice water, and squeeze dry.

Heat the oil in a large saute pan over med heat.  Saute the ham and shallots – or just the shallots, if you cannot find the country ham. Deglaze the pan with the vinegar and stir in the honey. Add the stock and bring to a simmer.  Hint:  We like some kick to our collards.  Toss in some chile flakes or dust with chipotle powder.
Add the greens and cook at a healthy simmer until tender, 10-15 min.  We taste the greens to be sure they are cooked to our liking.  We cooked them a bit longer.  Remove the greens to a bowl using a slotted spoon. Heat the cooking liquid and lightly boil until it is reduced to about 1/4 cup. Taste and adjust seasonings. You may want to add a little more honey or vinegar. Add the butter stirring constantly until it melts. Return the greens to the pan and toss to coat.

Enjoy the collard greens.