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Recipe courtesy of Keith Patterson

Collard Greens

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    175
    Total Fat
    4
    Saturated Fat
    1
    Carbohydrates
    32
    Dietary Fiber
    9
    Sugar
    17
    Protein
    9
    Cholesterol
    7
    Sodium
    1645
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
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Ingredients

6 cups water

2 1/2 pounds collard greens, cleaned

2 pieces smoked neck bones

1/2 cup beef base

1/4 cup seasoning salt

1/4 cup black pepper

1/4 cup garlic chopped

1/2 cup chopped onions

1/2 cup chopped bell peppers

2 pieces fresh basil leaves

1/4 cup sugar

Directions

  1. In a large pot over medium-high heat, add the water to pot, and all the remaining ingredients. Bring to a boil, then reduce heat and cook for about 45 minutes to 1 hour. Drain and transfer to a serving bowl to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Keith Patterson, Mama E's, Oklahoma City, OK

Show: Diners, Drive-Ins and Dives
Episode: Mama's Cookin'

Categories:

American Southern Recipes Collard Greens Side Dish Lunch Gluten Free High Fiber

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7 Reviews
Add Your Review

mizjmassie

As a person who know her greens, I am only reviewing this recipe for the novice cook. Please use common sense with seasonings. This recipe is waaaaaaaay off the mark, but they are necessary to make good greens. Just add to taste. Also, no bellpepper or basil ever goes into good southern greens. I have read a lot of soulfood cookbooks as well as know great southern cooks that would cringe at this recipe. Lastly, use much more pork than this recipe says. The key to good greens is having the water taste like the ham or pork from the water you cook them with. So parboil the meat for at least an hour to flavor it and then add your greens and seasonings. Don't over water your greens or else they will be water lodged which is not good eats. Sorry to rate this without actually using this recipe, but I could not help myself because I knew this recipe was way off the mark.

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