Collard Greens

Recipe from Southern Living

More From Southern Living


  • 1 gallon water
  • 1/2 pound smoked pork neck bones*
  • 5 pounds collard greens
  • 2 tablespoons salt
  • 2 dried red chile peppers (optional)


  1. Combine water and pork bones in a large Dutch oven; bring to a boil, and cook, stirring occasionally, 30 minutes.
  2. Remove and discard stems from greens. Coarsely chop leaves. Add greens, salt, and, if desired, peppers to broth. Bring to a boil. Reduce heat, and simmer 2 hours. Discard bones. Serve with hot peppers in vinegar.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Collard Greens Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy