Tried and True Southern Collard Greens Recipe

Step 1

Rinse the ham-hocks or neck-bones thoroughly to try and remove any griminess off of them. Place them in a large stock pot and cover them with water. Boil on medium high for 1-2 hours, skimming any fat from the water when needed.

Step 2

While meat is cooking, cut the stalks out of greens, leaving only the green leafy part. Wash the greens thoroughly with warm water. Roll the greens up and slice them about 1/2 an inch thick. Place the chopped greens in a large bowl, and cover with water to soak out any remaining debris.

Step 3

Chop and dice all of the additional vegetables, and set them to the side.

Step 4

Once the meat is tender (fall off of the bone), remove it from the water and set aside to cool. Skim any additional fat that may be remaining on top of the water.

Step 5

Place all of the greens and veggies into the pot with the water the meat cooked in. If there is not much cooking liquid left, add an additional 2-3 cups of water into the pot (water does not have to cover the greens, as they will wilt down).

Step 6

Once the meat has cooled, take it off the bones and add it back to the pot. Add all of the seasoning, the sugar, vinegar, cinnamon, and butter.

Step 7

Cover the pot and simmer for 1-2 hours, stirring periodically. The greens will shrink down and become fork tender and they are ready to serve!