Nana’s Southern Collard Greens

Collard greens are the staple green vegetable in the south. The thick, slightly bitter leaf of the collard is usually cooked with some type of smoked meat. We always served collard greens on New Years with a foil wrapped dollar hidden in the greens for luck, along with black eyed peas (with a dime hidden) and cornbread. I make these collard greens every year for Thanksgiving and am getting my fellow Texans on board!

Oh they are soooo tasty! I love them served with some hot pepper vinegar.

I buy the bagged collard greens already washed and chopped for convienance. If there are any pieces of stems I just remove them.

Nutrition of collard greens

I know the South isn’t known for it’s healthy cookin’ but these collard greens are one of the most nutritious things you can eat!

A collard is a cabbage related to kale. Collards are fibrous, tough, mild-flavored greens that require long cooking. Hiding under the green chlorophyll pigment is an excellent source of beta carotene and some vitamin C and calcium. The darker the leaf the more beta carotene provided. Like broccoli and cabbage, the antioxidants and phytochemicals in collards may help to reduce the risk of some forms of cancer and heart disease. Collard greens contain substantial amounts of vitamin K (388% of the Daily Value, DV) in a 100-gram serving. Collard greens are rich sources (20% or more of DV) of vitamin A, vitamin C, and manganese, and moderate sources of calcium and vitamin B6. 

Recipe in the word’s of Aunt Mary, my Nana’s sister

I called my Aunt Mary and typed the recipe as she was telling it to me. Here ya’ll go!

Wash collard greens real good, at least 3 times, cut the big stem out of the middle and roll the greens up and cut with kitchen scissors. Boil for 20 minutes and then pour that water off of them because that will take that strong, bitter flavor out of them. Don’t cover with chicken broth because they make a little water as they cook, but cook on low with a little chicken broth. I know you aren’t going to add bacon grease but that’s what we always did growing up so instead you can add some olive oil or add a smoked piece of ham of ham bone. Salt them and add ALWAYS add a tablespoon of sugar. Cook for 2 hours on low. Tear the ham off the bone, remove the bone and add the meat to the pot. I love them served with pepper vinegar!

Aunt Mary Lee Barton

Nana’s Southern Collard Greens

Recipe by Paige MurrayCourse: SidesCuisine: SouthernDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

2

hours 

Ingredients

• 2 pounds of collard greens (fresh or already bagged & chopped)

• 4 cups of water

• 3-4 cups of chicken broth

• 1 tablespoon of sugar

• 1 smoked ham hock or 4 slices of cooked, crumbled bacon and the bacon grease or 1 tablespoon of olive oil.

• Salt

• Hot Pepper Vinegar for serving

Directions

• Wash collard greens thoroughly.
• Remove middle stem and roll leaves up, roughly chopping them into smaller pieces.
• Add collard greens to a large pot and add water. Bring to a boil and boil for 20 minutes.
• Pour the water off.
• Add chicken broth, ham hock (or bacon grease and oil), sugar and salt.
• Bring to a boil and reduce heat to low. Cook on low for two hours.
• Tear the meat off the bone and add back to pot.
• Delicious served with pepper vinegar.
• Freezes well.

Recipe Video