Linda's Collard Greens With a Twist

Prep Time
Cook Time
1h 25m
Ready In

"I lived in the south for 5 years, after living all my life in the north. My gram used to make collard greens with salt pork, but down here in the south they use ham hocks, necks, and fatback, soooooooo I decided I was going to try the southern thing with a little twist of my own. They came out better then any I have ever had, and I have had them quite a few times in restaurants around here. Great flavor, and just the right amount of everything makes this one dish you will be making more than once. Try em, you will be coming back for more for sure :)"

Original recipe yields 9 servings


  • Serving Size: 1 (995.1 g)
  • Calories 362.5
  • Total Fat - 9.6 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 56.4 mg
  • Sodium - 3238.3 mg
  • Total Carbohydrate - 40.7 g
  • Dietary Fiber - 19.1 g
  • Sugars - 17 g
  • Protein - 33.1 g
  • Calcium - 499.2 mg
  • Iron - 11.5 mg
  • Vitamin C - 403.5 mg
  • Thiamin - 0.5 mg

Step 1

Clean greens in cold water, and tear off large stems.

Step 2

Break up leaves into bite-size pieces, and put in a large roasting pan.

Step 3

Add the water, and bring to hard boil.

Step 4

Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice.

Step 5

Boil on medium-high for 1 hour. When soft, drain well and serve.

Step 6


Step 7

You can add vinegar over your greens, if you like it.

Tips & Variations

No special items needed.



I didn't have enough greens to make the recipe so I cut it in half and proceeded. The finished greens were a flavor packed mouthful of heaven and I will make these again soon and make a full recipe when I have company come.

review by:
(30 Aug 2013)


Good lord these are sure good eatin! We loved the flavor of these greens better than any we ever had. Al ate them till he was about to split a gut! With greens available most of the time we will have a good feed of these every chance we get!!

review by:
(30 Jun 2013)


We like our collards here in the south and these looked so delicious I had to try them. They are so full of flavor that I had a hard time refraining from eating too many! My husband had the same problem. We really loved them so much Linda!

review by:
(31 May 2013)


I wish I had found this recipe years ago. They are better than any greens I have ever had and my family tends to agree too! I could eat these till they come out my ears. I made some fritters to go with them and it was a meal to remember!

review by:
(7 Apr 2013)


As a southerner I have to tell you this. If you think our southern collard greens are good you have to try these! We loved the smell of them cooking and they were tangy and full of all kinds of flavor, tender and a do again real soon for us! I made them ahead of time the day before Easter so we could have them with our Easter meal. I can't say enough good about this one right here, except try them!

review by:
(3 Apr 2013)


My friends came for a visit from Georgia, so I wanted to impress them with a Southern style dinner. This was part of the buffet and they were so delicious! My boyfriend told me he could eat these at least once a week, and he's not even crazy about vegetables. The heat was just perfect for us, not hot but great flavored and we all loved them. Thanks!

review by:
(11 May 2012)