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Sweet & Spicy Collard Greens

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Collard greens are so good for you and so easy to prepare, now that they are readily available in many supermarkets. Use the fresh whole-leaf variety, or the bags that have been pre-washed and chopped. Either one will give perfect results for this classic Southern favorite. If you’ve never tasted collards, they have more flavor than spinach and take well to a pinch of sugar, a splash of vinegar and a touch of peppery heat.

Ingredients

  • 6 ounces, weight Country Ham, Diced
  • 1 whole Small Onion, Chopped
  • 1 whole Small Red Bell Pepper, Cored, Seeds Removed And Diced
  • 1 Tablespoon Cooking Oil Or Bacon Grease
  • 4 cups Water
  • 2 cups Chicken Broth
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Apple Cider Vinegar
  • 1 teaspoon Hot Sauce, Or More To Taste
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 2 bunches Fresh Collard Greens, Cleaned And Chopped Or Two 12-ounce Bags Of Pre-washed And Chopped Collard Greens

Preparation

In a large, heavy pot, place country ham, onions and red bell pepper. Add some cooking oil or bacon grease if the ham is very lean. Cook over medium heat until onion is translucent. Then add the remaining ingredients into the pot and bring to a boil. If the collards won’t all fit in the pot, add them in batches and cook them down before adding more. Cook over medium heat until collards are tender, about 1 to 1 ½ hours. Add more water or broth if necessary, to keep them covered in liquid.

Serve in small bowls garnished with pepper or cider vinegar and more hot sauce. Dipping cornbread or hush puppies into the liquid at the bottom of the bowl is highly recommended.

One Comment

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rivergirl10 on 12.16.2014

I’ve made these many times. It’s the only recipe I use!

2 Reviews

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Kelly on 3.6.2013

Husband loved these!

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rivergirl10 on 3.3.2012

I’ve just recently acquired a taste for collards, and I have made these a couple of times. They are delicious.

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