The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Braised Greens

Ingredients

2 bunches Mustard greens, trimmed and washed

2 bunches Collard greens, trimmed and washed

¼ pound salt pork, chopped

1 piece of smoked ham hock

4 cups water

1 teaspoon white sugar

1 teaspoon chili flakes

1 tablespoon kosher salt

2 tablespoons chicken seasoning

1 tablespoon apple cider vinegar

1 teaspoon oil

Directions

  1. Lightly fry salt pork with oil in a large stock pot for about 1 min. Add water, ham hock and cook for 1 hour with lid.
  2. Add  greens to pot. If all greens don’t fit, let cook for 2 minutes–it will cook down, then add remainder.
  3. Add chili flakes, salt, and creole seasoning. Cook until greens and ham hocks are tender, will take about 2 hours. 
  4. Adjust seasoning with vinegar.
  5. Pick meat from bone and chopping up. Add back to greens and adjust seasoning if need be.
  6. Enjoy with hot water cornbread.
Print Recipe