Ingredients

How to make it

  • Optional: In the large pot, sweat the garlic before adding the water and ham hock.
  • Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
  • Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
  • Add the vegetable oil and simmer covered for 30 minutes.

Reviews & Comments 17

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  • ladyboo 3 years ago
    Yes, Lawd! That's all you really need to do. Add some cornbread, candied yams, mac and cheese and some chicken (fried or otherwise) and you're in there. I put a bell pepper, cut in fourths, in the pot and maybe a teaspoon of sugar. You'll never taste the sugar. I have used sweet meat, smoked pig tails, but I really prefer ham hocks and salt pork, mixed together. You'll never, ever believe this, but I jsut put a pot on a few hours ago. Love me some greens!
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  • alliberries 5 years ago
    I love that southern cooking
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  • ccash 6 years ago
    reminds me of going to my grandma's house in Mississippi! I learned to love collards and any other greens there. This sounds great I know what I'm having for dinner. Thanks
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  • conner909 6 years ago
    Am posting this here as well as your general page....I made these last night and they are sooo delicious! They cook down a lot!
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    " It was excellent "
    wynnebaer ate it and said...
    Made these the other day and they were great....A keeper for sure....Imagine, a New Englander having collards and pulled pork all in the same day.......:)
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    " It was excellent "
    henrie ate it and said...
    You've got this recipe down pat, nothing better then Collards fixed this way. I have used smoked neckbones, they add a really good flavor also. And of course pass the pepper vinegar, yum! Great post. You have my 5
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  • mpierce 6 years ago
    It doesn't get any better than this. Homemade hot pepper vinager and it on.
    Mark
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    " It was excellent "
    wynnebaer ate it and said...
    Heaven...:)
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    " It was excellent "
    lunasea ate it and said...
    I grew up eating collard greens - Southern gal through and through - and I've always loved them fixed this very way. My mama always used ham hocks and always added red pepper flakes to the party. We always had a jar of pickled peppers on hand and would drizzle the vinegary juice over the top of our plated greens. Ohhh, and had to have cornbread to sop up that delicious pot liquor (potlikker)...Mmmm.....pure heaven. Great post, hon - thanks for sharing your good eats! ;)
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  • conner909 6 years ago
    I made a recipe similar to this several years ago, and it's great! I am going to check out the price of collard greens in the store and then weigh out 4 pounds just for grins, 'cause I'm thinking that in my neck of the woods they would be really pricey! Will let you know!
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  • theiris 6 years ago
    Have eaten and enjoyed them but never made them, sounds easy will try and let u know. Mare
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  • rosemaryblue 6 years ago
    ahhh....just simple Southern divine! :)
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    " It was excellent "
    gingerlea ate it and said...
    After years and years of living in the deep South we have never developed a taste for collard greens but this is how I fix my turnip greens!!!!!! Cornbread, fried taters, fried corn and sliced maters!!!!!!!!!!!! Great post.
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    " It was excellent "
    zena824 ate it and said...
    I can eat these any day of the week... just give me a pone of cornbread to go with them.....
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  • pat2me 6 years ago
    Love greens.....don't know what collards are but I bet I can find them here. What should I expect....like spinach, chard, beet greens, dandelion?????
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    " It was excellent "
    angelgirl94 ate it and said...
    MMMMMMM.....Pass the cornbread please.
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  • coffeebean53 6 years ago
    I'll be trying these real soon. I love greens and ham hocks. That they're spicy is a bonus. :)
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