Braised collards with chopped ham hocks from The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine (page 120) by Justin Devillier and Jamie Feldmar

  • apple cider vinegar
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute mustard greens, turnip greens, kale, cabbage, beet greens, or Swiss chard for collard greens.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sticky chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Can substitute mustard greens, turnip greens, kale, cabbage, beet greens, or Swiss chard for collard greens.

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