Why These Vietnamese Braised Collard Greens Are The Best
I didn’t grow up on braised collard greens, which is probably why I decided it wasn’t sacrilegious to play around with the recipe. Around the same time I fell in love with them I was also majorly crushing on Vietnamese food, which got me thinking that this traditional Vietnamese flavor profile could lend itself well to one of the most classic southern side dishes around.
The result is something very familiar, yet subtly different and intriguing. Good collard greens always strike a balance between smokey and spicy, sweet and acidic, and they always come with “pot liquor”, the colloquial name for the fortified stock the collards are braised in. It’s super flavorful and dear to our hearts down here in the South. Honestly my favorite meal might be these collards served over rice, it’s home-cooked goodness that is nourishing down to the bone. So I wasn’t that surprised when I read that collards are a great source of Calcium and Vitamin K, important nutrients for bone health.
Ingredient Substitutions
- If you don’t eat pork, you can substitute dried shiitake mushrooms and use a smokey salt.
- If you’re not gluten free, you can use soy sauce.
- No coconut sugar? Cane syrup would be great. You could also use brown sugar.
Recipe Tips & FAQ’s
- Bigger doesn’t always mean better. Look for smaller bunches of bright green collards, about 15 inches long. They grow tougher and more fibrous the longer they are left in the ground. The bigger the leaf, the longer it has to cook. Choose wisely!
- The secret to the best collard greens is the smoked ham hock. Simmering it until tender creates a rich, flavorful base for the pot liquor, and shredding the meat adds both texture and depth to the dish. Try to source hocks from a reputable pig farmer, if available.
- What part of the ham hock should I add to the greens? Only the pink meat. The brown skin, bones, and white gelatinous fat should be discarded after braising.
- Stem or no stem? It’s a personal preference. I tend to leave them out. If you are going to use them, make sure to slice them thinly so they get tender.
How to Wash and De-Stem Collard Greens
Washing collards might sound basic, but it’s important. These greens grow close to the ground and love to hang onto dirt and grit, so give them a proper rinse. I like to fill a big bowl or clean sink with cold water, dunk the leaves, and swish them around. Let them sit for a minute so the dirt settles to the bottom, then lift the leaves out. Don’t just dump the water or you’ll redeposit the grit right back on top. Repeat this process until the water runs clear—usually two or three times does the trick.
When it comes to de-stemming, you don’t need a knife. Just fold the leaf in half over the stem and strip the leafy part away with your hands. It’s quick, satisfying, and gets the job done. I usually discard the stems, especially from older, thicker collards, since they take forever to get tender. But if you’re using younger greens or just hate waste, go ahead and slice the stems thin and toss them in—they’ll need a little extra cooking time.
If you’re not cooking with the stems, compost them! They’ve done their job, and your garden (or your local compost bin) will thank you.
The end goal? Clean, tender collards without any grit or chewiness. Totally worth the extra few minutes.
Looking for a step-by-step tutorial? Watch this video.
Serving Suggestions
- First and foremost, this Southern gal believes collard greens need to be served with rice. I’m sorry, but I feel very strongly about this. Wild rice or Carolina gold rice are my personal preference.
- Collard greens are the ideal side to serve with Herb Roasted Pork Tenderloin.
- Grilled Miso Glazed Hakurei Turnips pair nicely with collard greens.
- For a traditional Southern New Year’s Day menu; serve collards, black eyed peas and cornbread for good luck and financial prosperity in the coming year.
Storage and Shelf Life
In the Fridge: Store collards in an airtight container for 3 to 5 days in the refrigerator.
Freezer: Collard greens will freeze well for 2-3 months.
Final Thoughts
Collard greens are a great source of pride (and fiber!) here in the Southern United States. They are a hearty green that is available to nourish us for most of the year, and no Southern New Year’s Day menu is complete without them. The more superstitious among us say they bring prosperity in the new year, with collards representing “greenbacks” and black-eyed peas symbolizing gold coins.
I don’t know if any of it works, but it tastes so good I don’t mind either way.
Have you given this recipe a try? Let us know what you thought in the comments below.
Braised Collard Greens
Ingredients
- 2 smoked ham hocks
- 2 tablespoon avocado oil
- 2 bunch baby collard greens stemmed, washed and chopped
- 2 cups yellow onion, about one onion small diced
- 1 tablespoon garlic minced
- 3 tablespoon tamari or soy sauce
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoon rice wine vinegar
- sea salt to taste
- fresh cracked black pepper to taste
Instructions
- Braise the Hock: Place the ham hock in a pot and cover with water. Simmer until it becomes very tender, about 2 hours. Place the ham hock on a plate and allow it to cool, return the liquid to the stove and let it simmer, uncovered, to start reducing. Once the ham hock has cooled down, pick and shred the meat (the pink parts). Discard the bones, skin and fat.
- Cook the Collards: Place 2 tbsp of avocado oil in a medium sized dutch oven on medium heat. Add the diced onion and garlic and saute until tender and translucent, about 4 minutes. Add the chopped collard greens, along with the shredded ham hock, tamari, coconut sugar, chili paste, rice wine vinegar and strained ham hock braising liquid.
- Cook until tender, about an hour, and season with salt and pepper. Serve hot, or cool down and store in an airtight container in the fridge. Greens taste best a day or two after cooking.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.