Low Sodium Braised Collard Greens

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 smoked ham hock (about 1 lb)
Villari Fresh Smoked Ham Hocks
See all
1 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
¼ tsp red pepper flakes
4 cups low-sodium chicken broth
2 lbs collard greens, stems removed, leaves cut into 1-inch strips
2 tbsp apple cider vinegar
1 tsp sugar
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

hot sauce, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!