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Thursday, April 4, 2013

Not My Grandmother's Collard Greens

My family loves collard greens, and so do I.  I have always cooked fresh bunch collards the old fashioned way, which can be a bit time consuming.  My hubby wanted them for dinner one night, and I was short on time, so I decided to saute bagged, pre-chopped greens in bacon grease.  Here are the simple directions.

2# Bag Glory Chopped Collards
3 TBS. Bacon Grease
Salt and Pepper to Taste
1 tsp. sugar
Vidalia onion,chopped
Pepper Sauce
Peeled and quartered turnips

Soak greens in 2 tsp. baking soda for about an hour.  Wash well, and remove large stems.  Melt bacon grease in large pan, then add greens and seasonings.  The sugar helps tone down the bitterness.  Cover, and simmer slowly for about 1 1/2 hours.  Keep an eye on the greens, and if the broth from the greens cooks away, add a little water.  We serve ours with fresh turnips cooked on top of greens, chopped onion, and pepper sauce...the real peppers distilled in vinegar.  Add turnips on top of greens during the last 20 minutes of cooking.

My husband loves greens cooked this way..I hope you will too.

Sharing on:
Mix it up Monday
On the Menu Monday

Tuesday At The Table


  1. I love collard greens but I can't convince anyone else in my family that they are wonderful....lol...maybe you need a Southern soul to appreciate them. Of course, I love GRITS, too! This recipe sounds delicious-xo Diana

  2. Agreeing with NanaDiana, a Southern soul appreciates these wonderful greens! This is how I cook mine, except I don't always serve onion with them. Depends on my mood, I am the only one that eats them!

    1. Melanie, sometimes it's good not to have to share. :) Thanks for stopping by! Patsy

  3. heck yeah! anything in bacon grease is a good idea. yum yum yum! Especially seasonal greens.

    thank you so much for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal & real food posts! xo, kristy

  4. Hi Patsy,
    We love our Collards and the most important is that Pepper Sauce. Your recipe is awesome and thank you so much for sharing it at the table with Full Plate Thursday.
    Hope to see you again soon!
    Miz Helen