Southern Braised Pig Feet & Greens
Tender, fall-apart pig feet simmered with collard greens and aromatics in a savory broth. A weeknight take on the Southern classic—no long braise, just 25 minutes of gentle cooking.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 lbs Pig feet (pre-cleaned, or ask butcher to cut into 2-inch pieces)
- 6 cups Collard greens, chopped
- 1 medium Yellow onion, diced
- 3 cups Chicken or pork stock
- 1 tbsp Smoked paprika
- 1 tbsp Hot sauce (Frank's or similar)
- 1 whole Bay leaf
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high until shimmering, ~90 seconds.
- 2
Add pig feet pieces, working in batches if needed. Sear until light brown, ~4 minutes, turning occasionally.
- 3
Add onion and cook, stirring, until soft and fragrant, ~3 minutes.
- 4
Stir in smoked paprika, hot sauce, and bay leaf. Pour in stock, then add collard greens and push down to submerge.
- 5
Bring to a simmer, then reduce heat to medium-low. Cover and cook until pig feet are very tender, ~18 minutes.
- 6
Taste and adjust salt, pepper, and hot sauce. Remove bay leaf and serve hot with a spoon for the broth.
Tools you’ll need
- Large pot (5-quart minimum)
- Wooden spoon or tongs
- Cutting board and knife
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