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

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  • 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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Reviews forGrandma's Collard Greens

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Aaron User ID: 9447815 286292
Reviewed Apr. 8, 2018

"The recipe doesn't specify, but I always remove the leafy part from the stem. Cooking the greens with the stem included makes them bitter. I never buy the greens already chopped and ready to cook, because they have chopped the stems also."

MY REVIEW
Anne Maria. User ID: 9418250 284140
Reviewed Feb. 23, 2018

"I love it that's talking about soul food . I know you talking my mother made hot water crackle cornbread Fried green tomatoes and banana pudding"

MY REVIEW
Kathy User ID: 9236401 272078
Reviewed Aug. 22, 2017

"Collard greens is one of my husbands favorite foods. I've never made it before but decided to give it a try when I saw this recipe. It was easy to make and my husband continues to rant and rave about how delicious it was. He claims that is was just as good if not better than his mother's....quite the compliment!! I used 3 tsp. of the pepper as my husband likes it hot! I might use just a little more next time!"

MY REVIEW
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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