Mexican Collard Greens

Janet Crow


My Dad told me about some Mexican collards he had at a local restaurant back home so I was challenged to try to recreate the dish. I have to say, they are so very good and he said they were as close to what he had as could be. Served up with a big pone of cornbread to sop up the pot likker from the collards. Honestly, I could have eaten the whole pot.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 2 lb
    collard greens, washed and chopped
  • 4 c
  • 1 small
    onion, chopped
  • 14 1/2 oz
    can diced tomatoes with green chilies
  • 1/4 tsp
    crushed red pepper flakes
  • 1/4 lb
    fat back (salt pork)
  • 1
    chicken bouillon cube
  • ·
    salt and pepper to taste
  • ·
    couple good dashes hot sauce

How to Make Mexican Collard Greens


  1. In a large pot add half of the collards and all of the water, bring up to a boil over high heat and as the collards begin to wilt add the remaining collards to the pot along with the onion, canned tomatoes, red pepper flakes, fat back and chicken boullion cube.
  2. Bring back up to a boil, reduce the heat to med. high and cook for 1 hour or to your desired tenderness. Season with salt and pepper to taste and the hot sauce before serving.

Printable Recipe Card

About Mexican Collard Greens

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern

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