Collard Greens

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Collard Greens are so yummy and they freeze well too.


  • 1 smoked ham hock or chunk of salt pork
  • 7 - 8 lb. collard greens
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  • 3 tsp. salt
  • 1/4 tsp. pepper


Place pork in a large pot; fill halfway with water and cook, covered, on medium low heat for about 2 hours.

Meanwhile, remove stems (including the interior stems) from the greens and cut leaves into fairly large pieces, rinse several times in warm salted water and drain.

After ham hock is cooked to tender, remove from the pot, cut into bite sized pieces, return to pot and stir in the salt and pepper. Add enough greens to fill the pot and cover. As the greens shrink, add more, stirring occasionally, until all the greens are added. Cook greens for another 1 to 2 1/2 hours until they are tender.

By Deeli from Richland, WA

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January 21, 20110 found this helpful

I fry up some fat back in olive oil. Cook and wash my collards, take out the big stem and cut in small strips and add some water. Not a lot.


Also add salt pepper and pinch of baking soda, some sugar. If it has some good frosts on them they will be sweeter. Cook about 30 minutes.

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