Collard Greens, Southern Style

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • pounds collard greens (about 3 bunches)
  • 6 cups ham hock liquid (see following recipe for Ham Hock Seasoning)
  • 1 ham hock (2 pieces; see following recipe for Ham Hock Seasoning)
  • ½ cup bacon fat drippings
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¾ teaspoon sugar


  • 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 about 36 cups, loosely packed. Rinse and drain thoroughly without patting dry.
  • Put the greens in a kettle and add the ham hock liquid, ham hock, bacon fat, salt, and pepper. Bring to the boil. Cover and cook about 1 hour. Add the sugar and continue cooking, covered, 45 minutes to 1 hour.