This Collard Greens recipe is a tribute to not only my childhood but to comfort food as a whole. Here at Hank’s, we are all about family, food, and comfort, and that’s exactly why I included my braised collard greens on our core menu. The heritage and love associated with making greens for your family is something that can never be replaced, and this love of food is something that I want to pass on to our guests.
BRAISED COLLARD GREENS
[dropcap font=”” size=”1″ background=”” color=”” circle=”0″ transparent=”0″]I[/dropcap]1 case collard greens, cleaned
[dropcap font=”” size=”1″ background=”” color=”” circle=”0″ transparent=”0″]I[/dropcap]5 onions, sliced
[dropcap font=”” size=”1″ background=”” color=”” circle=”0″ transparent=”0″]I[/dropcap]4 bay leaves
[dropcap font=”” size=”1″ background=”” color=”” circle=”0″ transparent=”0″]I[/dropcap]5 cups white wine vinegar
[dropcap font=”” size=”1″ background=”” color=”” circle=”0″ transparent=”0″]I[/dropcap]3 tablespoons salt
[dropcap font=”” size=”1″ background=”” color=”” circle=”0″ transparent=”0″]I[/dropcap]Strip greens from stem and wash. Cut into ½-inch strips.
[dropcap font=”” size=”1″ background=”” color=”” circle=”0″ transparent=”0″]I[/dropcap]Fill pot with water and simmer all ingredients until tender, 1 to 2 hours.