Down Home – Southern Style Collard Greens

by Karen Ekstrom

By Terry Fitts

(Providing Assistance When You Need A Little Help.)

(Like I Do Right Now!)



4 Bushels of collard greens


2 slices of thick bacon 

2 ham hocks 

1 onion 

2 two chicken bouillon cubes

salt and pepper



Soak 4 bushels of collard greens in hot water (out of the faucet) for 45 minute with approximately 1½ tablespoons of table salt sprinkled over the leaves.

Rinse – And re-soak in hot water (with another 1 ½ tablespoon of salt) for another 15 minutes.

Rinse Again – and re-soak for the third time in hot water (with another 11/2 tablespoons of salt) for approximately 30 minutes so your Collard Greens will be good and clean.



Use a 5-quart pot.

Cut up 2 slices of thick bacon and 2 ham hocks. Put them into 12 cups of boiling water.

Add 1 sliced onion.

Add two chicken bouillon cubes.

Salt and pepper to taste.

Let it boil until leaves are tender. (Approximately 3 hours)


Then serve the best Collard Greens you have ever tasted!

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Megan Izykowski April 8, 2015 - 2:12 pm

Does she have a recipe for fresh beet? Maybe friend brought us two huge organically grown beets and I’ve never cooked or pickled one !

Karen Ekstrom April 9, 2015 - 9:10 am

Sorry Megan, Terry says she’s not a beet girl and therefore doesn’t have any beet recipes. Good luck! I’m sure you will find a good one!

Deirdre Edge December 16, 2015 - 1:17 pm

Can I use oil instead of lard ? Don’t do pork .

Karen Ekstrom December 16, 2015 - 3:23 pm

Hi Deirdre, I’ve always used bacon with my collard greens but if I needed a substitute I would use butter instead of oil. I like the taste better! Enjoy!

N Washington November 6, 2018 - 6:43 pm

Use smoke turkey parts

Karen Ekstrom November 6, 2018 - 7:07 pm

Great idea! Thanks!

lois April 8, 2015 - 7:29 pm

YUMMMMM ……………….love collard greens!!


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