Cooked Collard Greens
This recipe can be made with fresh or frozen collard greens. If using fresh, use at least 4 bunches; discard the stems, clean the leaves thoroughly and cut into small pieces before cooking. In true southern tradition, fresh collards are simmered a very long time, so allow at least 1-1/2 hours. Additionally, they are usually cooked with salt pork or ham hocks. In this recipe, just a little bacon grease gives a smoky flavor. See the notes below for options. For a vegetarian version, substitute butter or canola oil.
- 2 packages (16-ounces each) frozen collard greens
- 1 cup water
- 2 teaspoons bacon grease
- Salt and pepper to taste
- Dash of hot sauce (optional)
Cook greens with bacon grease and water according to package directions until very tender. Drain excess water. Add seasonings. Cook and toss until everything is combined.
Notes: If you do not have bacon grease, cook some chopped bacon, about two slices, then add the collards and water and cook until tender. Add as much hot sauce as desired, or pass separately for those who like it spicy. This recipe can be made in any amount desired.