4 hrs 20 mins
Mark H.'s Note:
My Memaw was a great cook of southern soul food and she taught me this recipe. When I got married, I made it a tradition in my family. The kids know the minute they walk into the house that Dad's making greens (the aroma fills the air). And no matter where we have our holiday meals or who is in charge of the menu, I insist on bringing the greens.
My Private Note
Units: US | Metric
- 1Thoroughly wash greens in a sinkful of cold water.
- 2Break stems off an inch or two below leaf and discard.
- 3Tear/shred the leaves by hand and place them in a large cooking pot.
- 4Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.
- 5Fill pot with water up to about 1 1/2 inches from top of pot.
- 6Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).
- 7After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.
- 8Fill the pot back to about half-full with water.
- 9Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).
- 10Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).
- 11These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.
- 12I usually enjoy the leftovers with nothing but a pan of cornbread.
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Nutritional Facts for Memaw's Collard Greens
Serving Size: 1 (250 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 321.5
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 5.3 g
- Cholesterol 41.5 mg
- Sodium 918.8 mg
- Total Carbohydrate 25.6 g
- Dietary Fiber 7.9 g
- Sugars 12.2 g
- Protein 20.0 g