- 3 tbsp. bacon drippings
- 3 oz (85 g) onion, diced finely
- 1/2 lb (8 oz/ 227 g) smoked ham hocks (or smoked ham neck bones)
- 1 lb (16 oz/ 454 g) cleaned collard greens (measured after cleaning off the stem)
- 1 tbsp. (1/2 oz/ 14 g) butter, salted
- 1 tbsp (1/2 fl oz/ 15 ml) Frank’s Red Hot sauce (or similar)
- 2 tsp sea salt
- 1 tsp celery salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 2 qt (64 fl oz/ 1893 ml) water
- In a large stock pot, melt the bacon drippings over medium heat.
- Once the drippings are melted and hot, add the onion and cook until just translucent.
- Add smoked ham hocks, collards, seasonings, and water. Stir well, turn the heat to high and bring to a boil.
- Once it’s at a boil, turn the heat down to a simmer and put the lid on.
- Simmer for 2 1/2 hours.
- Taste and adjust seasonings, if necessary. Serve hot.
If you don’t know how to clean collards, that’s OK! There is a good video on it here. Otherwise, it’s totally fine to buy bagged collards that have already been cleaned and chopped. In fact, I do it all the time, because it saves me a lot of time and effort.
Per 1/10 recipe: 114.3 cal, 5.9 g protein, 9 g fat, 3.5 g carbs, 2 g fiber, 1.5 g NET carbs
- Serving Size: 1/10 recipe
Keywords: collards, southern, easy, vegetables