Servings: 6 people
Calories: 250kcal
Ingredients
For The Greens
- 2 bunches Collard Greens roughly chopped
- 2 bunches Mustard Greens roughly chopped
- 2 bunches Turnip Greens roughly chopped
- ½ cup Cider Vinegar
- ½ cup Roasted Red Pepper Brine
- 1 Whole Bay Leaf
For The Seasoning Mix
- 1 teaspoon Smoked Paprika
- ½ teaspoon Allspice
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 tablespoons Brown Sugar
- ¼ teaspoon Red Pepper Flakes
For The Broth
- 2-3 Ham Hocks
- 1 Yellow Onion sliced
- 4-6 Garlic Cloves smashed
- Water
Instructions
Make The Seasoning Mix
- Mix the brown sugar, salt, pepper, allspice, and red pepper flakes together in a small bowl or ramekin. Set aside.
Make The Broth
- Heat large saucepan over medium high heat. Add some olive oil then brown the ham hocks on all sides to render some of the fat and release flavor. Add onion and smashed garlic cloves for a quick saute (1 minute) stirring occasionally. Add water (enough to cover the hocks by 2 inches) plus ⅓ of the seasoning mix and bring to a boil then reduce to a simmer for 1 -1 ½ hours. Set aside, time permitting refrigerate overnight.
Prepare The Greens
- Cut the greens into thin strips or smaller cuts of leaves. Try to cut as evenly as possible. Wash them thoroughly.
Cook the Greens
- Add the red pepper brine and apple cider to the pork broth. Mix well.
- Add the greens to the pot plus half the remaining spices and mix all well. Simmer for another 1 - 1 ½ hours. During the last half hour of cooking add the remaining seasoning mix. Taste and adjust for flavor as needed. Serve with your favorite hot sauce or pepper sauce.
Video
Notes
- Selection of Greens: Use a combination of collard greens, mustard greens, and turnip greens for a well-rounded flavor profile. You can also add kale or Swiss chard for variety.
- Cleaning Greens: Thoroughly wash the greens to remove any dirt or grit. Soaking them in a bowl of cold water and gently agitating them can help loosen any debris.
- Removing Tough Stems: Trim the tough stems from the greens before cooking. Fold each leaf in half and cut along the stem to remove it, then chop the leaves into bite-sized pieces.
- Flavor Base: Create a flavorful base by sautéing onions, garlic, and ham hocks in a large pot or Dutch oven. This will infuse the greens with delicious smoky notes. I also like to add onions at the actual greens cooking stage too.
- Cooking Time: Simmer the greens over low heat for at least an hour or until they are tender. Cooking them slowly allows the flavors to develop and the greens to become tender and flavorful. Check on them for texture, as you don't want a mushy mess o greens which is what you get if you cook too long.
- Adjust Seasoning: Taste the greens before serving and adjust the seasoning as needed. Add more salt, pepper, or other seasonings to suit your taste.
- Finishing Touches: For a traditional touch, serve the greens with a drizzle of hot sauce or a splash of apple cider vinegar at the table. This adds a bit of tang and extra flavor.
- Leftovers: Leftover greens can be refrigerated and reheated the next day. They often taste even better as the flavors continue to meld. You can also use the pot liquor to flavor other dishes including rice or grits.
Nutrition
Calories: 250kcal | Carbohydrates: 13g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 547mg | Potassium: 426mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3421IU | Vitamin C: 25mg | Calcium: 179mg | Iron: 2mg
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