PIT BOSS GRILLS · PUBLISHED

Southern-Style Braised Collard Greens

This Southern-style Braised Collard Greens recipe is the perfect side dish for any backyard barbecue or weeknight dinner. It needs plenty of time to cook low and slow for the ingredients to become tender and the flavors to come together. But trust us, it's worth the wait. Serve with some smoked cornbread to sop up any leftover broth!

180PREP MIN45COOK MIN4SERVINGSEASYLEVEL

THE METHOD

COOK IT.

In a large stock pot, combine the chicken broth, Pit Boss 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. 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.

RECIPE SOURCE

Originally published by Pit Boss Grills.

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