Esau's Collard Greens

At the restaurant, Esau takes almost two days to make the stock and cook these greens. He adapted this recipe for busy home cooks. For tips on preparing greens, see "From Our Kitchen" on page 128.


Makes 10 to 12 servings

Recipe from

Southern Living


1 pound hickory-smoked bacon, finely chopped
3 medium-size sweet onions, finely chopped
8 garlic cloves, finely chopped
4 (32-ounce) containers chicken broth
5 pounds fresh collard greens, washed, trimmed, and cut into strips
1 pound smoked ham, chopped, or 1 ham bone with meat
1/2 cup red wine vinegar
1 tablespoon Old Bay seasoning
2 teaspoons celery seeds
4 teaspoons sugar
1 teaspoon pepper
1/2 teaspoon salt
Garnish: duck cracklings or pork rinds


Cook bacon in a 9-quart stockpot 10 to 12 minutes or until semicrisp. Add onions, and sauté 5 minutes; add garlic, and sauté 1 minute.

Stir in broth, greens, and remaining ingredients. Cook, uncovered, over medium heat 2 hours or until greens are tender. Garnish, if desired.

Note: Esau occasionally adds beer or dark ale to the recipe near the end of cooking and simmers until the extra liquid is reduced.