My grandmother made the best collard greens in the world. Eating them with a slice of buttermilk corn bread is pure bliss. —Sherri Williams, Crestview, Florida
Featured In: 54 Amazing Ways to Love Winter Veggies
- 3 tablespoons lard or shortening, divided
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1-1/2 pounds smoked ham hocks
- 6 cups water
- 2 teaspoons seasoned salt
- 1 to 3 teaspoons crushed red pepper flakes
- 1 large bunch collard greens (about 2 pounds), coarsely chopped
- 1-1/2 cups white wine
- 1/4 teaspoon sugar
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until meat is tender.
- Add collard greens, wine, sugar and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Grandma's Collard Greens in Taste of Home Christmas Annual Annual 2016, p93
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Sep. 5, 2016
"Never doubt Grandma ;D This recipe is full of flavor. I went middle of the road on the red pepper flakes using 2 tsp. It was a favorite at my 'southern' pot luck!"