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

Greens have traditionally been cooked down in water with a piece of smoked ham hock or turkey wing. This new method of wilting them leaves them greener and tastier.


  1. Put greens through several sinks of cold water to get rid of any grit.
  2. Pull the tender leaves away from the stems, discarding the stems.
  3. Cut the bacon into bite size pieces and fry in a large stock pot.
  4. Do not drain.
  5. Add the onion and cook til tender.
  6. Add the collard greens (the pot will seems overflowing, but they wilt) and stir until wilted (cover them every couple of minutes for a couple of minutes to help wilt them).
  7. Add salt and pepper to taste and the vinegar.
  8. Serve hot.
Most Helpful

Excellent recipe. I made it almost exactly as written and it was pretty much perfect. I will drain some fat next time, as it didn't really need that much. I added maybe 1/2c water to the pot to speed along the wilting process with steam. A !

Red Hook January 11, 2012

Great flavor and not cooked to death. I loved the tang of the vinegar and how it kept the greens greener in color. I made this as written; just threw in a pinch of sugar. This is a wonderfully easy method of preparing collards. Thanx!

*Parsley* May 06, 2011

These greens came out wonderful! Easy to make and a treat to eat!

Tiffany T November 23, 2007

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