Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This recipe is adapted from one that was in the October issue of Southern Living. I changed it around a bit because I had twice as many collards as the recipe called for. Healthy and delicious!

Ingredients Nutrition


  1. Saute the ham, ham hock, onion, and celery in the vegetable oil until onion is tender.
  2. Stir in chicken broth, tomatoes and collards and bring to a boil. Season with vinegar and salt and pepper.
  3. Cover, reduce heat, and simmer stirring occassionally until collards are tender. (45-120 minutes)
  4. Stir in pintos 10 minutes before serving. Serve with cornbread!