| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 pounds collard greens, rinsed
- 1 tablespoon canola oil
- 1 cup 1/4-inch diced salt pork
- 1 cup diced onion
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon freshly cracked black pepper
- 1 cup low-sodium chicken stock
- 1/2 cup water
- 1/3 cup white vinegar
- 1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal)
Instructions
- Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
- In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
- Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
- Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 125 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 188 mg |
Reviews
A southerner would never use canola oil in their greens.
Very simple and very good. Adding some boiled diced turnips makes it even better.
Can’t wait
I am born and raised in the South and i LOVE these greens. Just the right amount of everything. For those of you that criticize a recipe that is “different” from where you are from. Stay there in your comfort zone and let the rest of us experience life outside of what we grew up with. I think that is called expanding your horizons. GOODNESS GRACIOUS, GREAT GREENS GUY!!!
Delicious! We used apple cider vinegar instead of white, but it was flavorful and just right.
Really good. Never made greens. So tasty
This is the first recipe I’ve seen that is close to how my mama (a great Southern lady) cooked turnip greens. My daddy always had peppers growing in the garden for the hot pepper sauce. The hot pepper sauce was peppers and vinegar that had been marinating for about two weeks at the least. Yummy!!!
I sautéed the onions and garlic then added a smoked turkey leg before adding the collards. This was delicious and I will make this again.
Are ya’ll nuts? Guy Fieri is from California and doesn’t know how to cook greens. What about the sugar? And vinegar…why?.. lofat this and that. Keep this recipe in California and don’t call it Southern!!!!!!
Pretty tasty & spot on for southern cooking.