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Smoky Collard Greens
A delicious, well-seasoned southern side dish. Pairs well with a variety of mains. Perfect with holiday dinners or any meal. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Smoky Collard Greens
Course Side Dish
Cuisine American, southern
Prep Time 25 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American, southern
Prep Time 25 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Smoky Collard Greens
Instructions
  1. If using 2 bunches of fresh collards, cut off ends and discard.
  2. Thoroughly wash sink with a clean dish cloth and warm soapy water. Fill 2/3 full of warm water. Add 1/4 cup of salt.
  3. Wash collard greens and rinse in warm water, Repeat. This will remove debris, pesticide, and microscopic bugs from leaves and stalks.
  4. Stack leaves. Roll and slice into small bite-sized pieces.
  5. In a large saucepan, add smoked ham hocks (or preferred meat). Add chopped collards and stalks. Cover with water. NOTE: To make very tender ham hocks, cover and simmer 35 minutes before adding collard greens.
  6. In a measuring cup or small bowl, combine Liquid Smoke, Cajun hot sauce, salt, black pepper, sugar, and onion powder (if using). Pour over collard greens and stalks. Stir until well combined.
  7. Simmer over medium heat until desired tenderness. If water drops low before collards are done, cover with more water. Continue simmering until done.
  8. Serve warm or hot with crusty cornbread.
Recipe Notes

Bagged collard greens are already washed.  However, I always wash them again in a CLEAN kitchen sink.  Or use 2 large bowls.  Use one for washing.  Use the other for rinsing. For extra flavor, place cooked collard greens in a sealed container.  Refrigerate overnight in a sealed container.  They will marinate in the seasonings and have more flavor the next day.