Southern Collard Greens
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- Saute 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).
- Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir.
- Add 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.
- Continue 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My gosh what a wondeful recipe. I wanted to share this with a co-worker that introduced me collard greens, but there is none left over. I did not have any fresh hot peppers, but used three canned Chilpotle peppers. As made, the spicyness was approaching my limits. The flavor was there. The next time I will use 2 chilpotles. I used two of our Yankee bunches of Callards and will use 3 the next time. Great dish. Thank you
RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.