Aunt Dot's Collard Greens

Aunt Dot's Collard Greens
  • Servings: 8 to 10
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 to 3 medium smoked ham hocks or 2 pounds smoked pork neck bones or 2 lb. smoked turkey necks
  • 5 lbs. of collards or several large bunches
  • 1 to 2 tbsp. red pepper flakes
  • 2 tbsp. white sugar
  • 2 tbsp. of salt


1. Take 2 or 3 smoked meat and put them in a large pot of water; just enough water to cover the meat.

2. Bring the water to a rolling boil and let it boil for about 1-1/2 hours. The idea is to boil the ham hocks until they begin to fall apart. You want the ham hocks to be falling apart before you add the collard greens.

3. While the meat is cooking, take the collard greens and separate the leaves (if fresh).

4. Now rinse each leaf individually under cold running water.

5. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Repeat this process 2 more times.

6. Roll these leaves together.

7. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.

8. Next, add your collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add more.

9. Add you salt, red pepper flakes and sugar, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly.

10. Cook on low for 5-6 hours.

11. Taste to confirm they are the tenderness you prefer.

Johnna's tip: If you used frozen collards, simply pour them - frozen - right from the package to the pot. If you use smoked neck bones, they usually don't take as long to cook as ham hocks.
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