Southern Style Country Greens

Serves: 4


1 (1 pound) bag Cut 'N Clean Greens Country Greens
2 tablespoons olive or vegetable oil
2 onions, diced
2 garlic cloves, chopped
2 smoked ham hocks, split if possible
2 bay leaves
2 quarts (8 cups) fat-free, low-salt chicken broth
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
1 tablespoon sugar
1/2-1 teaspoon red pepper flakes (start with lesser amount if you are sensitive to hot spices)


Heat oil in a large stockpot. Add onions and saute over low-medium heat until brown and caramelized, 25 or so minutes, stirring occasionally. Add garlic during the last 1 minute of this cooking time so it won't burn.

To the pot add ham hocks, bay leaves, chicken broth, both vinegars, sugar and pepper flakes. Bring to a boil, add Country Greens and stir to submerge. When the mixture returns to a boil, reduce heat, cover pot and boil gently for about 1 hour. Remove bay leaves. If you like, remove ham hocks from pot, cool them enough to handle them and then strip meat from hocks and add meat chunks back into the greens.

Popular vegetable substitutions include: Collard Greens or Country Greens or or Mustard Greens or Turnip Greens

Photo by Maryam Nikkhah,

Long, slow cooking and flavorful ham hocks lend a traditional Southern style to Country Greens