• Cooking Time: 2 hrs
  • Servings: a lot
  • Preparation Time:


It took 3 times of various collard greens experiences before I found one that I like. This recipe comes from my cousin Rachel's husband and I'm so thankful. I just wouldn't feel right if I didn't like collards.


  • 4 - 6 bunches of collard greens
  • 1 onion, diced
  • 2 ham hocks
  • 1 TB cooking oil
  • 6 cups of water (more if needed)
  • 1 cup dry white wine
  • 2 TB hot sauce (or to taste)
  • 1 TB soy sauce
  • 1/2 cup sugar


  • Wash and cut the collards. Now what that really means is.... you need to remove the central stem. Fold back the leaf (which will sorta snap a bit), exposing the stem...then gently tear the leaf away and toss the stem
  • I then washed the leaves (although if your collards are coming straight from the garden, you may want to wash them before removing the stem. I guess it just depends on when you want to deal with the dirt).
  • I then took a few leaves together and rolled them up like a cigar....sliced into 1" bits then rotated the knife and cut straight down the middle of my slices.This gave me some decent sized pieces, quickly.
  • In a large stockpot, heat the oil and add the ham hocks...sauteing a bit to release some of the flavor. Carefully add the water. Then add in your wine, hot sauce and soy sauce. Bring to a boil. Once boiling, add the greens and the onions.
  • Reduce the heat and simmer for about 1 1/2 to 2 hours or until tender. When there's about 30 minutes left in the cooking time, add the sugar.
  • Drain out the water (save the water for soup stock. its packed with flavor and nutrients), sprinkle with salt and pepper to taste, and serve

Categories: Dinner  Lunch  Side Dish  Southern US  Vegetable 

Author Credit: The Broadheads

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