Collard Greens

4-6 bunches of collards
5 slices of salt pork or bacon
1 ham hock
1 large onion, chopped
Soul Food Seasoning to taste
Black pepper to taste
Water to cover

Place collards in kitchen sink. Fill sink with water, pushing leaves under running water as sink fills. Allow to soak for five minutes; drain water, rinse collards under running water and fill sink again. Repeat until no dirt is present on leaves, about 5 or 6 times.

Remove collards from sink and allow to drain. Pull leaves from stems; discard stems.

Lay collard leaves on top of each other, roll lengthwise, and using a sharp knife, cut into pieces.

in a 6- to 8-quart Dutch oven over medium heat, cook salt pork or bacon until crisp; drain on paper towel and set aside. Remove all but 1 tablespoon of the grease from the Dutch oven, add the collard greens, salt pork or bacon, onion, ham hock pepper and salt to taste.

Cover with water and bring to a rolling boil over medium-high heat. Reduce heat and simmer, covered, until greens are tender, about two to three hours. Serve with cornbread and hot sauce or pepper vinegar.

If you like this recipe, I think you’ll really enjoy this cookbook:


3 Comments so far »

  1. Teresa said

    November 21 2010 @ 2:22 pm

    Good morning. My daughter says I just can’t seem to make those collards as good as Grandma’s were. Maybe your recipe will be the one. Just one question though…What is Soul Food Seasoning? The only specific seasoning I recall Ma-in-law using was Lawry’s Seasoned Salt. Thanks.

  2. Chef Rick said

    November 24 2010 @ 4:13 pm

    Soul food seasoning is available at most grocery stores and is like seasoning salt with less sodium and a few more spices.

  3. Adrian said

    September 14 2011 @ 11:10 am

    Hi Chef Rick,

    I have been using this recipe for years and it is amazing I added onion powder to spruce it up a bit but its excellent

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