Not Just Paula's Best Braised SouthernGreens

Sharron Steward


I found this recipe in Paul Deen's Southern Southern Cooking Bible, I made it and and it was delicious. I decided to put my own spend on it and it is a big hit at my home!



★★★★★ 1 vote



  • 8 slice
    bacon, cut crosswise into 1/2 pieces
  • 1 medium
    vidalia or other sweet onion, thinly sliced
  • 8 Tbsp
    butter (no margarine)
  • 2 lb
    collard greens (or other greens), stems removed and leaves cut into 1/2 in strips
  • 2-3 small
    ham hock, smoked
  • ·
    seasoning salt (to taste)
  • ·
    black pepper (to taste)
  • ·
    garlic powder

How to Make Not Just Paula's Best Braised SouthernGreens


  1. Rinse hocks,put in large saucepan and fill with water making sure to cover hocks completely. Bring to boil, reduce heat to medium low and cover. Simmer for about 2-3 hrs or until completely done. Remove from stove and put in strainer running water over to rinse off some of the grease. Let drain and sit aside.
    (Helpful Hint) I usually take out as many bones as I can.
  2. In a large saucepan, cook the bacon over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5-10 minutes longer.
    (Helpful Hint) Make sure you cook bacon in saucepan not skillet.
  3. Add 2 cups of water and bring to boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the ham hocks and collard greens and cook, uncovered until very soft, stirring occassionally about 20 minutes.
  4. Reduce heat to low, cover and continue to let cook about 2-3 hrs (longer if needed). Season with seasoned salt (I reecommend Lowery's), garlic powder and black pepper. Continue cooking (stirring occassionally) adding water as needed until desired consistency is reached.

    (Helpful Hint) I usually sprinkle some crushed red peppers for a spicier version.

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