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Collard Greens

Collard Greens

Brad

Brad

Southern-comfort luck food!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

CARYN828
57

CARYN828

10/31/2003

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

AIREDALER
55

AIREDALER

6/26/2005

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

A Young Cook
49

A Young Cook

5/15/2008

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

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