Recipe courtesy of Bludso's Bar & Que

Collard Greens

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  • Level: Easy
  • Total: 3 hr 45 min
  • Active: 15 min
  • Yield: 3 to 4 servings
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  1. Add pork jowl, seasoned salt, chicken base, garlic, banana pepper, turkey neck, onion and 1 quart water to a large stockpot. Boil for 3 hours, then add collard greens, oil, red chile flakes and MSG. Simmer for 30 minutes. Adjust salt to taste. Collards are ready to eat or cool and store for up to 4 days in the fridge.