Grandma’s Collard Greens
Total TimePrep: 30 min. Cook: 2 hours
Subbed bacon for ham hocks, skipped the wine and still OMG delicious!!!
This sounds absolutely delicious. I lived in Florida years ago and loved Southern-style greens. I might need to adapt this recipe for frozen collards. I don't know if I can find fresh ones here in Colorado.
This recipe is perfection! I had only tried collard greens once, at a buffet, and immediately thought they were awful or just not cooked right. A neighbor gave me some to try this week and I found this recipe on a google search. I followed it, using 1.5 tsp of red pepper flakes and I used bacon fat. I would probably just do one tsp of pepper in the future as they were a bit spicy for me. They tasted so good, but I took some to my neighbor to get his opinion, since I'd only had that one experience. He and his wife said they tasted exactly like they should. My husband even liked them, and he does not like any kind of cooked green. Thanks for sharing!
These were wonderful! I didn't have ham hocks so I used a ham bone and added a pound of cut up bacon. Instead of lard I used bacon fat. Yummy!
Oh my ..... I'm in collard green heaven! This recipe is collard green perfection! I made a couple of small changes to suit my family's tastes .... for convenience I used about 1 tablespoon of dried onion flakes instead of the chopped onion, omitted the red pepper flakes and used only 1 cup of wine (instead of 1 1/2 cups). I must say..... these are the best collards I've ever had!
Sherri, thank you so much for this recipe!! My Meemaw from Miss. made the absolute best fresh fried chicken and collards I've ever had and I could never find a recipe close!! I've come close, but as you know, nothing's as good as hers!! Bless y'all!! L. K. From N. M.
This recipe is the epitome of perfection! If you think that you don’t like Collards, you will!
Here's an idea to try.. Wash your collard thoroughly and take out stems. Chop and put into pot. Add wrer to about 3/4 of the way to top of greens. Add two tablespoons of beef bouillon and a medium coarsly chopped onion and turn on med heat and cover.. Now.. Make up some buttermilk cornbread and throw in over and cook some peas with snaps and fry up some hog jowl bacon and put about 1/8 cup in with collards and same with peas and snaps. Everything should be done with cornbread.. Break up a piece of cornbread in a bowl, add some peas with snaps without juice and the put collards on top with juice and crumble up some jowl bacon on top and you'll have a new favorite. Will need some pepper but should be salty enough from bacon leavings. My personal favorite..
The recipe doesn't specify, but I always remove the leafy part from the stem. Cooking the greens with the stem included makes them bitter. I never buy the greens already chopped and ready to cook, because they have chopped the stems also.
I love it that's talking about soul food . I know you talking my mother made hot water crackle cornbread Fried green tomatoes and banana pudding