2 hrs 10 mins
southern chef in louisiana's Note:
This recipe is so good it even makes canned and frozen greens taste like fresh. You could also use it for turnip greens and mustard greens. This is a mixture of both of my grandmothers' recipes.
My Private Note
Units: US | Metric
- 1Saute your onion in a large cast iron pot with just a touch of oil (1 tsp). Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking).
- 2Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir.
- 3Add the greens. Mix up after each handfull. Don't worry, the greens will come to the top but will reduce as the cooking wilts them.
- 4Continue to stir until wilted; then turn to low, cover and let cook for about 2 hours stirring once in a while and tasting to see if you need more salt and pepper.
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Nutritional Facts for Southern Collard Greens
Serving Size: 1 (162 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 45.4
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 18.2 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 3.4 g
- Sugars 2.5 g
- Protein 2.7 g
The following items or measurements are not included: