Recipe

Southern Collard Greens Recipe

Add Step-by-Step Photos	Henrie / All my dishes 8 months, 1 week ago I got this recipe from a Black lady in the grocery store on New Years Eve, she usually uses smoked neckbones but they were out of them so she told me to use fried bacon instead, along with some bacon drippings and to always season with Season All Salt, not regular salt.... More Prep:30m Cook:120m Servings:10	Henrie
	veggies collardgreens yummie easy

Add Photos

Does this look good? Yeah! / Nope

Fans

possumquee

craners

shirleyoma

rosemarybl

Ingredients

3 large bunches of Collard Greens (cleaned and torn in bite size pieces)

4 cups of water

6-8 thick cut slices of bacon ( cut into 1-2 inch pieces and fried crisp)

3 Tablespoons of bacon grease

1-2 teaspoons of season all salt

***note: She always uses smoked neck bones but they were out of them yesterday so she said not to worry, good bacon will work just as well if not better. They were wonderful, my husband said they were the best greens he had ever eaten.

Directions

Clean greens and tear into bite size pieces

Put in large pot with 4 cups of water, fried bacon pieces, and bacon drippings.

Bring to a boil, then turn to medium low an cook an hour or two till greens are tender

Season with Season All Salt to taste, starting with one teaspoon then add more if needed.

*** I also added about a teaspoon of white vinegar when they were finished cooking.

Recent Gawkers

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes

Or see more just like this

Comments

shirleyoma 8 months, 1 week ago said:
Oh yeah, just like my mom always made! So good!!

rosemaryblue 8 months, 1 week ago said:
I have found that collard greens do well with thick slicked bacon! My mother was a firm believer in pork neckbones for seasoning. I saw some at the store, but didn't get them! :(
She also made dumplings with them occasionally. So very flavorful! Thanks for posting this.

possumqueen 8 months ago said:
My dear lovely lady in the grocery store knows her some collards! I always cook mine with the meatiest smoked neck bones I can find - and season salt is an absolute must. I swear I was in heaven when I shopped at the Piggly Wiggly one day and found smoked neckbones with tons o' meat on them.

Shoooot.... where I moved from in Florida... I had to buy 3 or 4 packs of smoked neck bones to make up 1 pack that I can find here in Gawga!

Although I find that sometimes it is necessary to use a wee bit of sugar and/or vinegar (I always use the brine from a jar of sliced jalapenos) to kill the bitterness of the collards. I make it a rule to both in mine.

Oh, and you gotta love someone who cooks with bacon grease (I keep a tub of it in the fridge at ALL times)!

I have a dear friend who swears by a snort of maple syrup instead of sugar. I tried it the last time I made collards and it came out dee-lish.