Memaw's Collard Greens

Recipe by Mark H.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thoroughly wash greens in a sinkful of cold water.
  • Break stems off an inch or two below leaf and discard.
  • Tear/shred the leaves by hand and place them in a large cooking pot.
  • Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.
  • Fill pot with water up to about 1 1/2 inches from top of pot.
  • Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).
  • After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.
  • Fill the pot back to about half-full with water.
  • Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).
  • Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).
  • These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.
  • I usually enjoy the leftovers with nothing but a pan of cornbread.
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