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Author Notes: This was originally my grandmothers recipe for her sothern greens. I replaced ham hock with bacon, since everything is better with bacon. She grew up in Louisiana and brought her fantastic southern cooking with her when she moved to Seattle WA to help my father take care of my mother as well as my brothers and I. —Shawn Dotter
bunches Mustard greens
bunches Colard Greens
cup Yellow onion
tablespoons Apple cider vinegar
teaspoon Black pepper
teaspoon Red pepper flakes
- First wash and pick over the greens to get any dirt or bugs off, tear in to large pieces and set aside.
- Chop bacon into bite size pieces and brown in a large pot. Stirring occasionally to asure even browning. Remove browned bacon from pan and set aside.
- Add chopped onion to bacon drippings and cook until tender and slightly browned.
- Add the remaining ingredients to the onions along with about two cups of water. Taste the broth, it should have a slightly salty, sweet and sour taste. The broth will condense as it cooks so don't add any more salt until the end if needed.
- Add the greens and the bacon to the pot, the greens will wilt down considerably as they cook..
- Cook on low heat for about an hour and a half or until the collard greens are tender, adding more water if necessary.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring