Deep South Collard Greens

Photo: TeeJax

Yield: 6 servings
Community Recipe from


  • 3 whole(s) Ham hocks (sliced if possible)
  • 1 tablespoon(s) Hot sauce (like Crystal's)
  • 1 teaspoon(s) Celery salt
  • 1 quart(s) Water
  • 2 bunch(es) Collard Greens
  • 2 tablespoon(s) Olive oil
  • 1 tablespoon(s) Sugar
  • Salt & pepper to taste


  1. 1. Place first 4 ingredients in a large Dutch oven. Bring to a boil; simmer uncovered for 1 hour.

  2. 2. Meanwhile, trim and discard thick stems from the collard greens. Roll up bunches at a time and slice leaves into thin strips. Place sliced greens into a sink full of cold water to remove any dirt.

  3. 3. Add collard greens and remaining ingredients to Dutch oven and stir. (The pot will be full, but the leaves will cook down). Cover and simmer, stirring every 30 minutes, for 1 1/2 hours.

  4. 4. Remove ham hocks. Remove the meat from the bones and chop. Discard the bones and any fat and skin. Return meat to Dutch oven.
July 2014

This recipe is a personal recipe added by TeeJax and has not been tested or endorsed by MyRecipes.

My Notes

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

Add Note

Deep South Collard Greens Recipe at a Glance

More Recipes for Main Dishes

  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