Skip to content

collard greens southern style recipe

September 14, 2009

This fish outta water is certainly new on collard greens, a predominantly African American Southern staple vegetable (as well as the whole Southern thing).  But that’s okay -this recipe is just as good as those sampled at a wide array of BBQ joints in the NY area.

“Y’all may be recognized for pizza, bagels, Italian food (it’s the water!), and that aweeesome Times Square, it was sooo much fun, but BBQ? Greens?!  Clueless &%$!& Yankee.” *Closes Brower*  Well, many area BBQ joints have won national cook offs and awards and are no doubt just as good as if not better than those sampled south of the Mason Dixon line.  Check it out.  There…I said it.

Anyways, the best part of collard greens is no doubt the pot liquor -the green nutrient rich cooking liquid.  Soak it up with cornbread, drink it straight, or sophistically swig with a straw.


1 bunch of fresh collard greens (about a lb).

Collard greens in the buff

Collard greens in the buff

32 ozs. of water

1 smoked ham hock or turkey leg

1.5 tsp salt

1.5 tsp sugar

2 TBS white vinegar


Remove the large stems from the collard greens, thoroughly wash, and cut into 2 square inch pieces (or so).

Leather leafs

Leather leafs

Add water and ham hock/turkey leg to a large pot over high heat.  Once boiling add the sugar, salt, vinegar, and greens and bring back to a boil.

In the pot collard greens southern style recipe

Once boiling reduce the heat to low, cover, and simmer for 1 hour.

Taste and adjust for seasoning.

Serve with:

Gumbo, BBQ cornbread, and a straw.

Finished collard greens southern style recipe

3 Comments leave one →
  1. Karin permalink
    September 15, 2009 10:00 am

    They are also quite tasty doused in hot sauce. My favorite is tabasco!

  2. LaWanda permalink
    September 28, 2009 1:03 am

    Greens do not need sugar!!! I like to cut up collards small.Also great cooked in the pressure cooker to make sure they are tender,nothing worse that less than tender collard greens or “simmer till tender”,could be more than an hour.
    I love your pictures!

  3. September 30, 2009 8:23 pm

    Hey, I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say GREAT blog!…..I”ll be checking in on a regularly now….Keep up the good work! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: