Southern Style Collard Greens

Southern Style Collard Greens

A traditional favorite in the south, collard greens are a quintessential dish if you're talking about country dining. Learn how to prepare it for yourself with this simple Southern Style Collard Greens recipe. It's one of our favorite easy southern recipes, and once you try the finished dish you'll see why.

Cooking Time2 hr

Ingredients

  • 3 pounds collards (1 large bunch)
  • 1 smoked ham hock
  • 1 onion, chopped
  • 2 teaspoons minced fresh garlic
  • 3 teaspoons cider vinegar
  • 3 teaspoons dark corn syrup
  • 1 teaspoon salt
  • 1/2 each: black pepper, red pepper, and white pepper
  • hot pepper sauce, a few dashes to taste

Instructions

  1. Cut off and discard base of collard stems, then chop upper stems and leaves coarsely. Wash several times in cold water and drain thoroughly.
     
  2. Place 1 packed cup of greens in a blender or food processor, puree and set aside.
     
  3. Place remaining greens and ham hock in a large pot, cover with water. Bring to a rolling boil.
     
  4. Add onions, garlic, vinegar, cane syrup and seasoning to taste, reduce heat to medium.
     
  5. Add pureed collards. Cover and cook for 2 hours or until cooked down and tender.


     

 

 

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I think the pureeing of the i pack of greens probably thickens the pot.......not sure but i am interested in trying the next time i cook my collards!

In eastern N.C. we don't add garlic, vinegar, or hot sauce to collards. The way I learned to cook them from my Mother, was to coarsely chop the leaves and the stems. Put in a pot of boiling water, add salt to taste, and a tablespoon or two of bacon grease, if you didn't have a ham hock. If the collards are not winter collards, which is sweeter because of frost getting on them, then add a teaspoon or two of sugar. Mine never turned out as good as my Mother's did. She was one of those cooks who hardly ever measured anything, it was always a pinch or dab of this or that. She was a good cook. Oh, if we had onions with the collards, they were chopped finely and sprinkled on after the collards were cooked.

I live in Buffalo N.Y, and have a garden of mustard , collards,and pepper every summe. My greens aren't ready yet, but your method has been mine over the years as well. But this one with the pureeing of a few sounds interesting, will try and see what difference this makes in the taste. Will sprinkle some of my garden onions on as well. Enjoy your day in Eastern N.C.

I love collard greens. I'll have to try this recipe. Thanks!

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