Southern Collard Greens

"This recipe is so good it even makes canned and frozen greens taste like fresh. You could also use it for turnip greens and mustard greens. This is a mixture of both of my grandmothers' recipes."
 
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Ready In:
2hrs 10mins
Ingredients:
7
Serves:
6
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ingredients

  • 1 bunch collard greens, washed and cut into pieces do not cut up the stems
  • 1 large onion, chopped
  • 14 cup vinegar
  • salt and pepper
  • 3 hot peppers, chopped up
  • 2 large ham hocks (also you could use a ham bone,smoked bacon about 7 slices or any other smoked pork product)
  • 14 cup water
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directions

  • Saute your onion in a large cast iron pot with just a touch of oil (1 tsp). Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking).
  • Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir.
  • Add the greens. Mix up after each handfull. Don't worry, the greens will come to the top but will reduce as the cooking wilts them.
  • Continue to stir until wilted; then turn to low, cover and let cook for about 2 hours stirring once in a while and tasting to see if you need more salt and pepper.

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Reviews

  1. Loved it! Made as directed with the omission of the ham hocks. I'm sure it would of been wonderful with, but we are trying to cut down on fat. Very nutritious--thanks!
     
  2. My kids asked for SECONDS!!! It's a definite keeper.
     
  3. Very good! I have tried this with turnip greens with equal success. For easier prep try this in the crock pot. Just throw everything in with the smoked meat on top, put in on low for 6-8 hours, or high for 3-4 hours.
     
  4. Delicious. I think the chiles must intensify just as salt intensifies as this stews. This was on the verge of too hot for me although Dh adored it that way. I doubled everything for two bunches of collards and it wasn't too soupy at all. Perfect.
     
  5. My gosh what a wondeful recipe. I wanted to share this with a co-worker that introduced me collard greens, but there is none left over. I did not have any fresh hot peppers, but used three canned Chilpotle peppers. As made, the spicyness was approaching my limits. The flavor was there. The next time I will use 2 chilpotles. I used two of our Yankee bunches of Callards and will use 3 the next time. Great dish. Thank you
     
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RECIPE SUBMITTED BY

I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
 
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