- 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.
Reviews forGrandma's Collard Greens
"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."
"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"
"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!"
"Very tasty, good southern cooking!"
"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!"