Type to search

Joseph McKeon’s Collard Greens

Serves 12


  • 3 bunches of collard greens
  • 3 smoked ham hocks
  • 1 pack (approximately ½ pound) bacon ends
  • 1 1/2 large white onions, chopped
  • 2 Yukon Gold potatoes, peeled and cubed
  • 1 1/2 cup white vinegar
  • 1 to 1 ½ red pepper flakes
  • 10 cloves garlic, chopped
  • 2 cups beef stock OR 1 beef bouillon cube
  • Salt and pepper to taste


  1. Tear leaves off of stems into bite sized pieces and wash thoroughly; strain and dry.
  2. Chop bacon ends and saute until crisp in a large pot. Strain excess grease and set aside.
  3. Add onions to bacon with 1/2 of garlic to caramelize. In a second saute pan, add some bacon grease and small batches of collards with sprinkle of garlic and salt and pepper.
  4. Saute to a slight wilt and add to the large pot. Continue until all greens are added into the large pot.
  5. Once all greens have been added to the large pot, add smoked ham hocks, vinegar, beef stock/beef boullion cube, red pepper flakes and water to slightly cover ingredients.
  6. Bring to boil and lower to simmer, stirring occasionally for about 1 1/2 hours or until meat on ham hocks becomes tender and begins to fall from the bone.
  7. Remove ham hocks from the pot and remove meat from bone and trim fat. Chop the meat and return it to the pot. Return to simmer.
  8. Add potatoes and allow to simmer for about 30 more minutes, or until potatoes become fork tender.

Hudson Valley Restaurant Week is back this April 8-21!