My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.

    Advertisement
  • Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

Nutrition Facts

582 calories; protein 24.7g 50% DV; carbohydrates 13.3g 4% DV; fat 48.1g 74% DV; cholesterol 102.6mg 34% DV; sodium 1657.3mg 66% DV. Full Nutrition
Advertisement

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2004
This is fantastic. Now all my southern friends prefer my greens to theirs. The only changes I made were using smoked ham hocks and smoked neckbones (not the salt pork). You can get these at all supermarkets (at least in the South). Read More
(65)

Most helpful critical review

Rating: 3 stars
12/25/2013
The ingredients are right on but not the cooking directions. First cut the salt pork in slices or chunks and boil in a separate pot until almost tender but not quite and pour off the water and set aside. Now wash your ham hocks off and put them in a pot cover with water bring to a boil and cook over medium heat for about fifteen minutes and pour the water off. Then start a fresh pot with water to cover and cook until almost tender but not quite done. Then add your remaining ingredients and salt pork with your greens and bring to a boil. Simmer about an hour or until the greens are the way you like them. Some people like them chewy so take a few out after about 45 minutes and taste them for tenderness.. These steps are necessary to keep from having your greens too salty. Read More
(9)
87 Ratings
  • 5 star values: 70
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/31/2004
This is fantastic. Now all my southern friends prefer my greens to theirs. The only changes I made were using smoked ham hocks and smoked neckbones (not the salt pork). You can get these at all supermarkets (at least in the South). Read More
(65)
Rating: 5 stars
01/24/2011
I have read all the reviews and I am so grateful everyone loved this recipe. I am sorry my Gramma Ollie couldn't be here to taste them herself. Just to clarify a couple of things: I use chicken bouillon cubes and rinse the salt pork before hand. I have used smoked hocks with great results and bacon when I'm too lazy to find them. I also recently discovered that balsamic vinegar on these is the BOMB! But I use pepper sauce too. Thanks for all the great feedback and suggestions!! Read More
(64)
Rating: 4 stars
01/16/2006
Wonderful way to cook greens of all types. I use 2 tablespoons of apple cider vinegar along with the red wine vinegar. I allow the pot liquor to cook at least 3 hours prior to adding greens. Also the left over liquid can be frozen for use later. I remove the meat and other large solids prior to freezing. Makes a great meal! Read More
(49)
Advertisement
Rating: 5 stars
01/02/2008
My mother and grandmother made collard greens every New Years Day for as long as I can remember as these are just as good (if not better). The hamhocks are crucial to the recipe and I would suggest cooking them in the stock for at least an hour before putting the greens in. Thank you for the recipe! Warmed vinegar on the side is also a great plus! Read More
(33)
Rating: 5 stars
01/20/2010
This is one of the best "Greens" recipes ever...and this is from a girl born and raised in Georgia. Be sure and freeze the "pot liqour" as a base for future soups. Read More
(22)
Rating: 5 stars
01/03/2011
Made two modifications to this recipe. 1. Used a mix of greens - one bunch each collard mustard turnip and kale. 2. Used 1/2 tsp of my Dad's creole seasoning I omitted any extra salt or pepper and did not include the vinegar. Also sauteed onions in a tablespoon of canola oil along with a couple of cloves of minced garlic and the creole seasoning before adding ham hocks salt pork chicken stock and bay leaves. I let this cook for about 2 hours to really get the pot liquor a nice flavor. After adding the greens I let this cook for another 1-1/2 on low. Chopped up the meat from the salt pork (removed all the fat) and from the ham hocks and added that to the finished greens. My husband loved this the first time out of the pot. Thanks for the recipe and all your suggestions! Read More
(17)
Advertisement
Rating: 5 stars
12/30/2006
I am a Texas hillbilly and have eaten greens all my life. This was delicious even to my city slicker kids. They ask me to make them again. Who needs red wine vinegar? These are delicious right out of the pan. Read More
(16)
Rating: 5 stars
03/22/2005
Ive made greens before using a Rachel Ray recipe but and they were "ok" but these were great. You definatly need the ham hocks - my husband gobbled them up. Thanks so much! Served with Fried Catfish and cornbread! Read More
(13)
Rating: 5 stars
02/14/2011
This recipe is very easy to follow all you need is to start it with enough time before hand I couldn't find the right kind of meat at my grocer so I substituted a smoked ham hock and didn't even defrost before adding it. It turned out wonderful and had great flavor plus it was really simple! Read More
(10)
Rating: 3 stars
12/25/2013
The ingredients are right on but not the cooking directions. First cut the salt pork in slices or chunks and boil in a separate pot until almost tender but not quite and pour off the water and set aside. Now wash your ham hocks off and put them in a pot cover with water bring to a boil and cook over medium heat for about fifteen minutes and pour the water off. Then start a fresh pot with water to cover and cook until almost tender but not quite done. Then add your remaining ingredients and salt pork with your greens and bring to a boil. Simmer about an hour or until the greens are the way you like them. Some people like them chewy so take a few out after about 45 minutes and taste them for tenderness.. These steps are necessary to keep from having your greens too salty. Read More
(9)
Advertisement