Collard Greens Recipe -
Collard Greens Recipe

Collard Greens

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"Southern-comfort luck food!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes.
  2. Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half.
  3. Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2003

Substitute the salt pork for smoked ham hocks and you've got the traditional southern recipe. Wonderful!!

Most Helpful Critical Review
Jun 26, 2005

NO GARLIC? NO ONIONS? NO WAY! You can't possibly be southern! P.S. Save the sugar for the yams.

May 15, 2008

This is the true way of eating Collard greens in the South. Instead of salted pork I used hamhocks and I added a vidalia onion. This was my first time making collards greens. I am very please with this recipe

Feb 06, 2003

Pretty good recipe. I used Kale instead of Collards. It was very tasty. Thanks.

Mar 01, 2008

Just like my grandma used to make...if you are scared of the salt pork/extra fat, try smoked turkey leg...tastes just like ham..and the greens are still flavorful

Jan 01, 2005

I made these greens for Thanksgiving dinner, and no one could believe it was the first time I ever cooked them! They tasted just like they did when I was a kid growing up in Georgia. I didn't add the vinegar to the pot, though; just left it to the side for personal preference. Thank you so much! People beleive that I'm a Southern girl now!

Nov 20, 2006

These are great. I have alwasy added a little sweet to my greens(not too much) it takes the bitterness away. I am from Alabama and this is the way it has always been for me. I use honey, or syrup, or brown sugar and it all seems to work. Even the people who say they don't like collards eat these.

Nov 29, 2010

"Great Greens....Added a touch of red pepper flakes & onion. Mmmmm."


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 423 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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