Uploaded October 2018 | Updated September 2026, 5 hours ago
Janet got this recipe from her first cousin who lives in Mt Pleasant x the cooper river bridge in Charleston. She found this collard recipe in a local cookbook with loads of Southern Cuisine recipes. This was one of them. We already have a pretty good collard recipe IMO anyway, but her cousin says when you taste these, you will want it this way from now on. So, you know we had to try it out. It calls for ham hock, garlic, and Tabasco hot sauce which ours did not. Anyway, below you will find the recipe. This is very easy to do and after having them twice, I do highly recommend this recipe. We did add 2 Tbs of sugar to sweeten it up some and take out some bitterness which in my opinion made it perfect.
All music used is from the YouTube Music Library
Sunshine Samba
Tupelo Train
Charleston Collards Recipe
Instructions: Charleston Collards Recipe
12 cups washed stemmed, and roughly chopped collard greens
(2 large or 3 small bunches) or two large bags from gro store
2 Tbl olive oil
1 cup diced yellow onion. cut in 1/4 in. dice
1 Tbl minced garlic
1 smoked ham hock, or 2 smoked neck bones
3 Tbl cidar vinegar
9 cups of chicken broth, or 3 quart containers.
2 tsp Tabasco
2 Tbl sugar
1/4 tsp salt (then adjust to taste after everything is added)
1/4 blk pepper (then adjust to taste after everything is added)
Instructions:
1-Wash collards very good with cold water, remove center stems and large ribs, then give them a rough chop.
2-Heat the olive oil in a large heavy bottom stock pot over medium heat.
3-Add the onion & garlic and sautee for 2 or 3 minutes stirring frequently until the onions are translucent.
4-Add the ham hock, the vinegar, then gradually add the collards into the large pot.
5-Cook the greens over medium heat stirring occasionly until they are wilted.
6-Add the chicken broth and 2 tsp of Tabasco hot sauce
7-Add 2 Tbs of sugar, 1/8 tsp salt (adjust as needed), 1/8 tsp blk pepper (adjust as needed)
8-Bring to a boil and simmer for 2 hours. Then remove the ham hock and remove the bone, cut up in small bits and put back into the collard pot and stir. Let sit in pot for 2-3 hours. This dish is actually better the next day.
makes 10 Servings
Enjoy
The chicken broth gives them more flavor and better silky texture
The ham hock adds a subtle smoky flavor.
Janet got this recipe from her first cousin who lives in Mt Pleasant x the cooper river bridge in Charleston. She found this collard recipe in a local cookbook with loads of Southern Cuisine recipes. This was one of them. We already have a pretty good collard recipe IMO anyway, but her cousin says when you taste these, you will want it this way from now on. So, you know we had to try it out. It calls for ham hock, garlic, and Tabasco hot sauce which ours did not. Anyway, below you will find the recipe. This is very easy to do and after having them twice, I do highly recommend this recipe. We did add 2 Tbs of sugar to sweeten it up some and take out some bitterness which in my opinion made it perfect.
All music used is from the YouTube Music Library
Sunshine Samba
Tupelo Train
Charleston Collards Recipe
Instructions: Charleston Collards Recipe
12 cups washed stemmed, and roughly chopped collard greens
(2 large or 3 small bunches) or two large bags from gro store
2 Tbl olive oil
1 cup diced yellow onion. cut in 1/4 in. dice
1 Tbl minced garlic
1 smoked ham hock, or 2 smoked neck bones
3 Tbl cidar vinegar
9 cups of chicken broth, or 3 quart containers.
2 tsp Tabasco
2 Tbl sugar
1/4 tsp salt (then adjust to taste after everything is added)
1/4 blk pepper (then adjust to taste after everything is added)
Instructions:
1-Wash collards very good with cold water, remove center stems and large ribs, then give them a rough chop.
2-Heat the olive oil in a large heavy bottom stock pot over medium heat.
3-Add the onion & garlic and sautee for 2 or 3 minutes stirring frequently until the onions are translucent.
4-Add the ham hock, the vinegar, then gradually add the collards into the large pot.
5-Cook the greens over medium heat stirring occasionly until they are wilted.
6-Add the chicken broth and 2 tsp of Tabasco hot sauce
7-Add 2 Tbs of sugar, 1/8 tsp salt (adjust as needed), 1/8 tsp blk pepper (adjust as needed)
8-Bring to a boil and simmer for 2 hours. Then remove the ham hock and remove the bone, cut up in small bits and put back into the collard pot and stir. Let sit in pot for 2-3 hours. This dish is actually better the next day.
makes 10 Servings
Enjoy
The chicken broth gives them more flavor and better silky texture
The ham hock adds a subtle smoky flavor.
