Collard Greens

Who doesn’t want to cook with a vegetable bigger than you head and two hands? Any kid would love to play with these leaves or even help strip them from stems! This vegetable is traditionally considered southern and commonly found in “soul food” so this girl who  lives in the south was excited for making these the first time! 

Begin by making a stock – In a large pot, put 4 cups of water, 2 sliced pieces of raw bacon, 10 shakes of hot sauce, 2 bouillon cubes, and 1 tsp of seasoned salt. 
(I never heard of Lawry’s until I went to Clemson, South Carolina.  The South Carolinian’s call it “Red Salt.” I had NOO idea what they were talking about, but  once I tried it, I loved it!  This “Red Salt” seemed perfect to use in this southern dish.)

Bring the stock to a boil, then add sliced collards. 

To prepare the greens, tear leaves off the stock and make a large stack.  Roll up the collards and then slice up the roll. (fancy word for this is chiffonade.)

Add sliced collards into the stock and bring it back to a boil.  Cover the pot and lower your heat to medium-low.  Allow collards to simmer for 40 minutes (or until tender.)

Drain the collards and add a few dashes of hot sauce and vinegar (to taste.) 

Serve these with any other delicious dishes (like corn bread, pork, etc.) 


There is some great nutritional information here:

These delicious, organic collards were delivered from Backyard Produce!


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