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Fresh Southern-Style Collard Greens

User Rating 3 Star Rating (3 Reviews)


Collard greens
Preston Schlebusch/The Image Bank/Getty Images
Delicious fresh collard greens are seasoned with bacon or hog jowl. Rinse the greens several times before trimming and chopping.


  • 2 pounds collard greens
  • 6 to 8 thick slices partially cooked bacon or hog jowl
  • 4 to 6 cups water
  • 1/2 to 1 cup chopped onion
  • 2 teaspoons salt
  • crushed red pepper
  • dash seasoned salt
  • 1/2 teaspoon Cajun seasoning, optional


Wash collard greens in about 3 changes of water, until no sediment can be felt in bottom of sink or bowl. Cut out thicken stalks and any thick veins. Roll leaves and cut in 1/2-inch strips (chiffonade style) or chop coarsely Cook diced bacon or jowl to render some of the fat; discard fat or save for another use.

Bring water to a boil. Add the chopped onion, cooked bacon or hog jowl, salt, peppers, and other seasonings, if used. Add greens to boiling water. Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.
Serves 4 to 6.

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User Reviews

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 4 out of 5
love me some collards!, Member quiltersammy

I had to learn how to cook collards, and I mean fresh ones, not frozen chopped ones. My only change is to add approx. 1/4 cup of vinegar. It can take 45 minutes to an hour to cook them in an open saucepan. I opted for a short cut and pressure them for 10 minutes at 3 lb. pressure. Bacon, ham, smoked sausage are all good additions (choose from one or more). Cutting out that central thick membrane and slicing thin is also a 'good thing'. I had a Latino lady ask me how to cook them in the grocery store one day!

7 out of 7 people found this helpful.

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