SOUTHERN-STYLE COLLARD GREENS
An old family favorite from our time in the south. Even my husband, who is picky about his greens, enjoyed this recipe!
Provided by jd_2077
Categories Collard Greens
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Thaw collard greens if using frozen or rinse if using fresh.
- Combine all ingredients in a medium sized sauce pan. Cook over low heat for about 45 minutes.
- Discard ham hock.
- Serve with salt, pepper, and Tabasco sauce to taste.
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Mario Williams
[email protected]These collard greens were a lot of work, and I was disappointed with the results. They were tough and bland.
Roman Fixer
[email protected]I followed the recipe exactly, but my collard greens turned out too salty. I think I'll use less salt next time.
Snappa Bloq20
[email protected]These collard greens were a bit too spicy for my taste, but my husband loved them.
AYSHA AF Aysha AF
[email protected]I'll definitely be making this again.
Chikh Khlifa
[email protected]Delicious!
Iqra Saidul
[email protected]These collard greens were easy to make and turned out great. I especially liked the addition of the red pepper flakes.
Karim Potato
[email protected]I'm not a huge fan of collard greens, but I decided to try this recipe anyway. I was pleasantly surprised! The greens were actually really good. I'll definitely be making them again.
Khan Khamer
[email protected]These collard greens were a hit at my last potluck. Everyone raved about how tender and flavorful they were. I'm so glad I found this recipe.
S Ahmed Roni
[email protected]I've made collard greens many times before, but this recipe is by far the best. The addition of smoked turkey really gives the dish a depth of flavor that I've never experienced before. I will definitely be using this recipe from now on.
Janidu nimsara
[email protected]These collard greens were absolutely delicious! I followed the recipe exactly and they turned out perfect. The greens were tender and flavorful, and the broth was rich and savory. I will definitely be making this dish again.