Memaw's Collard Greens
This is a treasured family recipe for classic Southern collard greens, passed down through generations. The greens are slowly cooked with smoked bacon, sugar and salt until they become wonderfully tender and full of flavour. The long simmering time allows the rich, smoky taste to develop fully, creating a dish that fills the home with its inviting aroma. It makes a perfect accompaniment to many classic meals or can be enjoyed simply with cornbread.
Ingredients
- 3 bunches fresh collard greens
- 1/2 lb smoked bacon
- 1/3-1/2 cup sugar
- salt
- water
Method
- Wash the collard greens completely in a sink filled with cold water.
- Remove the stems by breaking them off about an inch or two below each leaf and discard them.
- Tear the leaves into pieces by hand and put them into a large cooking pot.
- Place the bacon into the pot along with 1/4 cup of sugar and roughly 2 tablespoons of salt.
- Pour water into the pot until it reaches approximately 1 1/2 inches from the top.
- Let the contents come to a boil, then lower the heat and let it simmer for about 2 hours, giving it a stir now and then. Add more water if it cooks away.
- Once 2 hours have passed, stir in additional sugar, using no more than 1/4 cup, and more salt according to your preference.
- Refill the pot with water until it is about half full.
- Put the lid on the pot, bring it back to a boil, reduce the heat and simmer for another 1 1/2-2 hours, stirring occasionally. Add water only if needed to maintain a level of about three fingers deep.
- Use a slotted spoon to serve the greens, draining off the liquid. Some people like to add tabasco or pepper sauce.
- These greens work beautifully as a side for fried chicken, country ham, meatloaf, turkey, roast, or a large bowl of beans.
- Leftovers are often best enjoyed with just a pan of cornbread.
Nutrition (per serving)
Sodium918900 mg
Recipe details
CategoryCollard Greens
AuthorMark H.
