Recipe courtesy of Trisha Yearwood
Episode: Family Recipes
Save Recipe Print
Total:
1 hr 15 min
Active:
15 min
Level:
Easy
Total:
1 hr 15 min
Active:
15 min
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips

Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

Cook's Note

You can cook and freeze these in the summer to eat throughout the year. If the collards are homegrown, soak the leaves briefly in a salt-water brine made by adding 1/2 cup salt to enough water to cover the leaves.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Vegetarian "Southern-style" Collard Greens

Recipe courtesy of Sunny Anderson

Mama's Collards

Recipe courtesy of Laura Aikens

Spicy Sweet Collards

Recipe courtesy of Aaron McCargo Jr.

Quick Southern Collards

Recipe courtesy of Jeff Mauro

Momma's Homegrown Collards

Recipe courtesy of Sallie Ann Robinson

Chicken Chili with Collards

Recipe courtesy of Food Network Kitchen

Quick Spicy Collards

Recipe courtesy of Kofi Moyo

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories