Southern Collard Greens

Prep Time
Cook Time
2h 30m
Ready In

Recipe: #4800

March 02, 2012

Categories: Side Dishes Southern,

"Southern collards are often served as a side dish."

Original is 5 servings


  • Serving Size: 1 (90.3 g)
  • Calories 146.3
  • Total Fat - 9.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 35.5 mg
  • Sodium - 829.4 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.2 g
  • Protein - 13.1 g
  • Calcium - 49 mg
  • Iron - 1.5 mg
  • Vitamin C - 11.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Clean collards in cold water, as sometimes they can be sandy.

Step 2

Cut off the long stems. (I like to chop some of these finely and add to the pot. Some people don't use them.) Strip the leaves off the stems by cutting down each side of the stem, or breaking them between your fingers, down to where the stem ends. When a handful of leaves are cleaned, roll up like you would a jelly roll and cut in about 1/4 inch pieces. Continue until all are cleaned.

Step 3

Place leaves in a large Dutch oven with ham hocks (depends on how big they are).

Step 4

Add water to about half cover the greens. Simmer covered for about one hour. Remove cover and continue to simmer.

Step 5

Remove the hocks, strip off meat, cut in pieces, and return to pot.

Step 6

Fry bacon bacon until crisp. Add bacon grease and crumbled bacon to greens.

Step 7

Simmer until greens are tender and water has reduced.

Step 8

Traditionally there should also be Red Devil Hot Sauce on the table and a sprinkle bottle of vinegar. Either or both can be put on the greens before eating.


No special items needed.

6 Reviews


These greens are very good, and we liked them. A traditional way to prepare them here in the south. They are a little greasy, so I am giving them 4 stars. I prefer flavor and not so much grease. I made them for New Years day along with your Hoppin John recipe. I will make them again with a few more healthy changes.


review by:
(24 Jan 2014)


These are your classic Southern Collard Greens and we were right at home eating them too! Instead of vinegar I served em with pickapepper sauce which gives them a little spiciness that makes them taste extra great!


review by:
(2 Jun 2013)


These were really good collards! I made per the recipe and was really pleased with the results. They were delicious and I will make them again sometime. It's always great to discover new ways to make veggies you love! Thank you Luv2Kook for this one! Linda


(7 Nov 2012)


Wowsers! These were so good with the pork tenderloin roast and potatoes I made. By the end of the meal the whole pot was gone! I poured pickled pepper juice on mine and they were awesome!


review by:
(6 Jun 2012)


This recipe was quite different from what I am use to but it was still very good. I normally have a sweet rendition. I served it with the vinegar and hot sauce however, I didn't use either one on mine. Made it for a BBQ that my neighbor was having next door. She is from South Carolina and she thought they were excellent. Made for Billboard tag.


review by:
(19 May 2012)


Made this recipe and followed instructions as listed with great results! DH requested I add this to our regular rotation. Made for the Billborad recipe tag game.


review by:
(30 Mar 2012)

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