Traditional Collard Greens
These savory, slow-cooked greens are sure to satisfy.
  • CourseSide dish
Servings
6
Servings
6
Ingredients
  • 2lbs washed and chopped collard greens
  • 3qts water
  • 1 smoked ham hock
  • 3 chicken bouillon cubes
  • ½ tsp. bulk Frontier Cajun seasoning
  • salt, to taste
  • 1/2 yellow onion, coarsely chopped
  • 1cup shredded cabbage
  • 1Tbsp. apple cider vinegar
Instructions
  1. Add onion, bouillon cubes, Cajun seasoning, salt, ham hock and water to a large pot and bring to a boil.
  2. Carefully add the collard greens.
  3. Cover and cook, stirring occasionally, for 1.5 to 2 hours or until greens are tender. Toward the end of cooking (about 10 minutes before greens are done), add shredded cabbage.
  4. When ready to serve, stir in the vinegar. If you’d like, remove the ham hock and shred the meat, then add shredded meat to greens. Enjoy!
Recipe Notes

Special thanks to Pearl Brown for her help in creating this recipe. Pearl is the grandmother of Mississippi Market’s communication specialist, Jamie Bernard. Pearl says:

“I always wanted my family to enjoy the meals my mother, father and sisters raised me on. I like to play with the spices my sisters would tell me to use — just to see if the way I prepared a dish was better than theirs. (I have to say, I came pretty close with some, but very seldom better.) Soul food can be prepared in so many ways. When I find a variation my family likes, I tend to stay with that version. These dishes always bring back memories of my family!”

Traditional Collard Greens
Print Recipe
These savory, slow-cooked greens are sure to satisfy.
  • CourseSide dish
Servings
6
Servings
6
Ingredients
  • 2 lbs washed and chopped collard greens
  • 3 qts water
  • 1 smoked ham hock
  • 3 chicken bouillon cubes
  • ½ tsp. bulk Frontier Cajun seasoning
  • salt, to taste
  • 1/2 yellow onion, coarsely chopped
  • 1 cup shredded cabbage
  • 1 Tbsp. apple cider vinegar
Servings:
Units:
Instructions
  1. Add onion, bouillon cubes, Cajun seasoning, salt, ham hock and water to a large pot and bring to a boil.
  2. Carefully add the collard greens.
  3. Cover and cook, stirring occasionally, for 1.5 to 2 hours or until greens are tender. Toward the end of cooking (about 10 minutes before greens are done), add shredded cabbage.
  4. When ready to serve, stir in the vinegar. If you'd like, remove the ham hock and shred the meat, then add shredded meat to greens. Enjoy!
Recipe Notes

Special thanks to Pearl Brown for her help in creating this recipe. Pearl is the grandmother of Mississippi Market’s communication specialist, Jamie Bernard. Pearl says:

“I always wanted my family to enjoy the meals my mother, father and sisters raised me on. I like to play with the spices my sisters would tell me to use — just to see if the way I prepared a dish was better than theirs. (I have to say, I came pretty close with some, but very seldom better.) Soul food can be prepared in so many ways. When I find a variation my family likes, I tend to stay with that version. These dishes always bring back memories of my family!”

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