My Fried Collard Greens

Claudia Jordan


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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30 Min
1 Hr
Stove Top


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1 bunch
collard greens
2 small
ham hocks
1 gal
1 Tbsp
cruched red peppers
1 pinch
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

How to Make My Fried Collard Greens


  • 1Boil 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.
  • 2Rinse 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.
  • 3Drain 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)

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About My Fried Collard Greens

Main Ingredient: Vegetable
Regional Style: American

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