My Fried Collard Greens

Claudia Jordan

By
@Chosendia

I live in the south and southern people love collard greens, and its a extra good taste when you fry them with good season.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 bunch
collard greens
2 small
ham hocks
1 gal
water
1 Tbsp
cruched red peppers
1 pinch
sugar
1 large
onions, vidalia, peeled
1/2 tsp
accent season
1/2 tsp
lawry's season salt
3 small
pickled banana pepper
1/2 c
juice from banana pepper
1 tsp
black pepper

Directions Step-By-Step

1
Boil meat in a nonstick pot with a gallon of water for about 30 minutes, or as desired. You may need more water. Check for meat tenderness.
2
Rinse and chop greens while meat is cooking; after 30 minutes add greens, crush red pepper, pinch of sugar, ½ of your Vidalia onion, accent season, Lawry’s season salt, 3 hot /mild banana rings. Cook until greens and meat are tender, about one hour.
3
Drain most of water off greens, add ½ cup of bacon fat or olive oil of your choice, juice from banana pepper to taste, remaining half of Vidalia onion. Let it cook slowly on low heat until it is frying. Not too much of fat grease. Serve about (8)

About this Recipe

Main Ingredient: Vegetable
Regional Style: American