Grandma's Collard Greens Recipe

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Grandma's Collard Greens Recipe
Grandma's Collard Greens Recipe photo by Taste of Home
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Grandma's Collard Greens Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours

Ingredients

  • 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

Directions

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

  • 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
  1. 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.
  2. 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

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gunslinger User ID: 544392 265799
Reviewed May. 9, 2017

"Very tasty, good southern cooking!"

MY REVIEW
suefalk User ID: 6736080 253713
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!"

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