Lou Kostura


I just love these greens. I usually use collards, have used a variety including mustard, kale, beet, turnip, but I always seem to gravitate back to collards.


★★★★★ 1 vote

15 Min
3 Hr
Stove Top


  • 2 bunch
    greens of your choice i use collards
  • 4 clove
  • 1/3 lb
    bacon or 1 ham hock
  • 2 c
    beef broth
  • 1 c
    white wine
  • 1 large
  • pinch
    red pepper flakes
  • pinch
  • 1

How to Make "Greens"


  1. Wash and remove tough stems from greens. Cut into ribbons.
  2. Dice bacon, onions, put in pot with garlic and cook until translucent.
  3. Add green, broth, wine, salt, pepper flakes and simmer slow (covered) until all liquid is absorbed about 2 hours
  4. Add a squeeze of fresh lemon juice at serving.

Printable Recipe Card

About "Greens"

Main Ingredient: Vegetable
Regional Style: Southern

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