How to make it

  • Put 2 - 3 cups of water in stock pot over high heat. Add ham hock, neck bones, or ham bone. Bring to boil, turn heat down to medium and simmer for about 15 - 30 minutes.
  • While stock is simmering cut the coarse stems from the collards and discard. Stack a dozen or so collard leaves at a time, and roll them tightly, jelly-roll fashion. Place on a cutting board, and using a sharp knife cut each roll crosswise into 1/2-inch strips. Continue rolling and this way until all of the greens are cut. Wash the greens at least 4 or 5 times in a large pan of cold water and salt, swishing to remove any sand or grit. Drain and place in crock pot.
  • When stock is done add ham bullion, salt, pepper, sugar, syrup, remaining water, and vinegar. Cook on high until greens are tender, not mushy. Add water if necessary. I like to keep my crock pot at least ½ full of pot liquor or green stock.
  • I usually cook my greens overnight. It takes about a good 8 - 10 hours in a crockpot .
  • Serve over bed of salted rice.

Reviews & Comments 9

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    " It was excellent "
    whuebl ate it and said...
    My wife and I love greens.... and this recipe looks perfect! Thank you for sharing.
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    " It was excellent "
    frodo ate it and said...
    good recipe, girl. but wheres the pepper sauce?
    can't eat no greens with out no pepper sauce?
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    " It was excellent "
    carterl ate it and said...
    This is my new recipe!! I did add a bottle of beer to the stock and had to use chicken bouillon instead of ham (but only because I couldn't find ham)..but overall these were the best greens I have ever made! My 8yr old asked to take a container of these with some pickle juice on the side for lunch today! Her friends are gonna think she's nuts for sure! Thanks for this awesome recipe!!
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    " It was excellent "
    lindal34 ate it and said...
    My kind of collards! Thanks for the post.
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    " It was excellent "
    saltymike ate it and said...
    Great recipe....I do something similar, but I've never sweetened the water....great idea! Most folks don't realize that "boilin' down" the ham hocks or neckbones before adding the veggies (greens, beans, whatever) improves the flavor.

    As far as saving the pot liquor, I have to admit, I usually wind up "soppin'"...not much left....

    Thanks for posting.
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  • knoxcop 10 years ago
    Ohhh...yuuum! Nothin' bettern' some collards. Does my soul good seeing them. This is almost the way I do mine, too. I like hocks in mine with some fat back.
    Thanks for this!
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    " It was excellent "
    rosemaryblue ate it and said...
    A pot of collard greens is a pot of wonderful hope and blessed assurance to any southern soul!! :) This is a good, good recipe! Nothing like those smoked pork neck bones!
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    " It was excellent "
    henrie ate it and said...
    Yes indeed Awesome, making these for the New Year. Great Post.
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  • jenniferbyrdez 10 years ago
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