Southern Collard Greens


  • 8 cups chicken broth
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 1 smoked ham hock
  • 2 lbs fresh collard greens, washed and trimmed
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 Tbsp white vinegar


  1. In 10-quart stockpot or Dutch oven, heat broth over medium-high heat. Add onion, garlic and ham hock. Heat to boiling.
  2. Add collards greens. Once greens have wilted, stir in salt, pepper, and vinegar.
  3. Cover; cook 1 hour 30 minutes to 2 hours or until greens reach desired tenderness.
  4. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to stockpot and stir.


Source: Betty Crocker Cookbook

By |2017-11-22T14:20:45+00:00November 22nd, 2017|Recipes|0 Comments