Food and Recipes Side Dishes Tia Mowry's Braised Collard Greens Recipe Is the Holiday Side We Can't Wait to Make 5.0 (2) 2 Reviews "My great grandmother taught my grandmother how to make greens, and then she taught my mother, and my mother taught me." By Perri Ormont Blumberg Perri Ormont Blumberg Perri Ormont Blumberg is a former senior staff writer for Southern Living's News Team. Southern Living's editorial guidelines Published on November 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Capital One Walmart Rewards Card Prep Time: 15 mins Cook Time: 1 hrs Total Time: 1 hrs 15 mins Yield: 5 servings This holiday season, we're going to need a whole lot of delicious side dishes, and a whole lot of retail therapy to help us get through an incredibly trying year in light of the coronavirus pandemic. Thankfully, Tia Mowry is here to help us on both fronts. The Sister, Sister star teamed up With the Capital One Walmart Rewards Card, which gives shoppers 5% cash back at Walmart.com and 2% cash back at Walmart stores, along with other perks. In celebration of her partnership, Mowry was eager to share a simple, satisfying recipe that's perfect after a long day of knocking off your holiday shopping list. For Tia, that home run recipe is a tried-and-true Southern favorite, collard greens. "This braised collard greens recipe has been in my family for generations," she says of this special recipe for a side suitable for any holiday meal or any meal at all. "My great grandmother taught my grandmother how to make greens, and then she taught my mother, and my mother taught me. They're really a holiday staple for us and provide such a warm family feeling." Read on for the full recipe. For more collard greens recipes, check out Pickled Collard Green Stems and Southern-Style Collard Greens. Ingredients 4 pounds Collards, raw 1 pound Pork, cured, bacon, raw 1 large Onions, raw 1 large onion, diced 2 ½ teaspoons kosher salt, divided 3 cups chicken stock or vegetable stock 1/2 cup apple cider vinegar 1 teaspoon black pepper Directions Remove rib from collards and tear them into 2 -inch pieces. In a large dutch oven, on medium-high heat, cook bacon until fat is rendered. Remove bacon to a towel lined plate. Can omit bacon and use oil instead. Add onion and one teaspoon salt to bacon fat, sauté for five-to-seven minutes, until onions are tender. Toss in collard greens and sauté until wilted. Pour in stock and apple cider vinegar. Sprinkle with remaining salt and pepper. Toss until fully coated. Cover pan, reduce heat to low and let cook for 40-to-45 minutes. Stir occasionally. Serve. Rate it Print