Craig Claiborne

Collard Greens, Southern Style

Preparation info
  • Yield:

    6

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 4½ pounds collard greens (about 3 bunches)
  • 6 cups ham hock liquid (see

Method

  • Cut off the bottoms of the stems of each bunch of greens 4 or 5 inches from the base. Break and pull off any remaining stems that may seem tough to the touch. Discard any blemished or yellow leaves.
  • Gather the leaves into small bunches and roughly cut. There should be abo