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Katie's Cucina

Collard Greens

My mother in-law wanted to experiment and cook something new, and she choose collards. In return the smallest amount of greens she could buy was 4 bushels… way too much for just two of them, so she decided to give me two stalks of collards–I’m guessing that’s what they would be called… a stalk!?!? My mother in-law has never had them–I on the other hand have. Growing up I would eat them with my next door neighbors every new years day. I love collards and anytime we are out at a southern restaurant (which isn’t that often) I tend to order this southern classic side dish! This is another food that has always intimated me! I went to my local meat market, and after looking around could not locate smoked ham hocks, so I asked one of the butchers and he pointed me too them. I then brought the package back to them and asked him for half the package! After a few minutes he came back with a much smaller package for me, and I was officially one step closer to making greens! This were really not that difficult to make, and tasted as good if not better than the ones I use to eat at my neighbors house! I will definitely be making these again! *On a side note–these are a bit spicy… Next time I might tone down the Tabasco sauce and only use a teaspoon and a half… If you like spicy keep them as is.


Print Recipe

Collard Greens

Yield: 4

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, and 15 minutes


  • 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
  • 1 tablespoon House seasoning, recipe follows
  • 1 tablespoon seasoned salt
  • 1 tablespoon hot red pepper sauce
  • 1 large bunch collard greens
  • 1 tablespoon butter


1. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
2. Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. 
3. When done taste and adjust seasoning.

Katie Original Recipe


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