Southern Collard Greens my way

Teresa Horn


Collard greens or any other greens is a staple in the Southern cuisine. There are so many wonderful ways to cook them. So high in many vitamins and minerals let alone healthy in fiber. This is my recipe for cooking them and can also be adapted for turnip and mustard greens as well. Hope you enjoy cause we love them as well. ;)

☆☆☆☆☆ 0 votes
15 Min
1 Hr
Stove Top


3 lb
collard greens, cleaned and then torn by hand into pieces
1 large
onion, (red or yellow), cut in half and thin sliced
1 large
smoked hamhock
2 Tbsp
liquid smoke
1 Tbsp
sea salt
1 Tbsp
black pepper, freshly ground
2 Tbsp
minced garlic
3 c
2 c
chicken broth
frank's or louisiana hot sauce to serve with


1Cut off and discard the tough stems and discolored leaves from the greens. Wash them thoroughly to make sure all sand and dirt have been removed. I have noticed already bagged collards in the stores so if you desire you can take that option as well.
2In a stock pot add the liquids, seasonings, hamhock and stir very well. Add the sliced onions and then the collards. Stirring well once more. You can adjust the water amount in case the greens are not covered enough.
3Cook on medium heat and cover pot with a lid. Cook till the greens are soft and the hamhock is falling apart. Stir occasionally making sure nothing sticks to the bottom of the pot.
4Once they are finished cooking you can take out the hamhock carefully and pull the meat off of the bones and add it back in to the pot.
5Hope you enjoy this recipe. I also serve cornbread with it along with the hot sauce. ;)

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Healthy