Southern Collard Greens Recipe

| January 1, 2012 | 55 Comments

Southern Collard Greens, that delicious green vegetable served year round in most Southern households.  It’s the mainstay side dish of most every New Years Day meal.  It’s even supposed to be good for you.  But wait, I hate collards.  I always have and I always probably will.

Note: This is the first recipe ever posted on Taste of Southern. It originally appeared on January 01, 2012, as we began this incredible journey on the Internet. Enjoy!


Thus, you may wonder why in the world I would want to make collard greens the very FIRST RECIPE that I would ever post here on Taste of Southern.  After all, the first recipe should be “special” in so many ways.  You would think a person would want to post their very favorite dish of all times as the first.  Maybe a dish that folks have proclaimed for years that it was the best thing you ever cook.

Why then, would collard greens be the first recipe on a brand new website?  Let’s just call it a little…..GRATITUDE.

Let’s begin with just a little background.  We need to get to know each other and this will give you just a little insight into what Taste of Southern is all about.  If you’re in a hurry though, scroll on down to the fully illustrated photos and printable recipe below.  It’s OK.

Introducing:  Taste of Southern
“Taste of Southern” is all about the great southern cooking that I grew up on.  It’s all we knew growing up here in North Carolina.

I grew up poor.  I just didn’t know it at the time.

My brother and sister told me stories about how food was scarce during the early days of my life.  I don’t remember any of it though.  What I remember is that you just didn’t visit our house without mama offering you something to eat.  To me, there was always food at our house.  Or at least mama made it seem that way.  I don’t think I ever missed any meals along the way.  She always had something on the table come meal time.

Maybe by the time I got old enough to start noticing things; God had already begun pouring out His blessings for her generosity to feed others.  I just don’t remember those poor times.

My mom was a fantastic cook.  It was her hobby and her life.  She just loved to cook for her family and for her friends.  And, everyone loved her cooking.  She did some other things, like quilting and a little crocheting but, cooking was her gift and her talent.  God had truly blessed her with this talent and she used it well.

Mama had her standard dishes, like fried chicken, mashed potatoes with gravy, her simple tomato soup spaghetti, chocolate layer cake and of course….her made from scratch….buttermilk biscuits.  She only cooked ONE thing that I never did learn to like and that was….collards.

Sunday Dinner:
Sunday’s were very special at my house.  I went to church most every Sunday, whether I wanted to or not.  Then, after church, we all gathered around the table for the meal that mama had started hours before the rest of us had even woke up.  She’d begin cooking early in the morning, turn the pots off, go to church, come home and start the process rolling again and then serve about 15 or more gathered around that big dining room table.

My brother and sister were both married and gone as they were a few years older than I was.  Still, they were there almost each and every Sunday, along with the current pastor and his family.  If they weren’t, mama would call them to see if they were on the way.

Mama, my dad, my brother and sister all loved collards.  I was just different.  I always said that I would just as soon go out and eat grass in the yard as to eat collards.  I didn’t see much difference.  You couldn’t drown them with enough vinegar or anything else to make them enjoyable.  I still don’t like them.

Have no fear though with the recipe.  It’s tried and tested.  I called on members of my family for help to re-create what mama did in preparing them.  I think it turned out pretty close but I still don’t like them.

I’ll just cherish the memory that whenever mom set the table for Sunday dinner, she would always place that big old bowl of collards at the other end from where I was sitting.  She knew I didn’t like them and wouldn’t even sit them close by me.  Gotta love a mom like that.

This then is a very special recipe for me.  Not only is it the first one to be posted on this new site, it’s a tribute to my mom, a very SPECIAL mother.  A mom that raised us kids’ right, taught us right from wrong, taught us to love others, to help others and to love the Lord.  She was very special to us all and we miss her dearly.  It would be great if she were actually here to help me as I begin this journey.  I’d like to ask her lots of questions and seek her advice and wisdom.  Still, she’s with me as I heat up her old black skillet or round out a buttermilk biscuit by hand, just like she taught me.

So, join us as we begin this new journey of adding our favorite southern recipes to the Internet.  I hope you will enjoy them as much as we have and still do….well….except for the collards.

Let’s Get Cooking!


For our Southern Collard Greens, we’ll need these ingredients and a couple of “Secret Ingredients” listed further down. You’ll just have to keep reading to see what they are.


You’ll need about a 6 quart sized pot to begin.  Place about 3 quarts of water in the pot and bring it to a boil.  Wash and scrub your ham hock well and place it in the boiling water.  Reduce the heat to about medium and let the ham hock simmer.  The ham hock will need to cook longer than the collards to get tender.  Besides, you’ll need the extra time to get those greens really good and clean.


Collards fresh out of the field are usually pretty well coated in dirt.  Most farmers markets and grocery stores will do a pre-wash on them but it’s not good enough that you would want to go ahead and cook them.  You’ll still need to scrub and wash each individual leaf to make sure there isn’t any dirt left on them.  You’ll probably even need to do the wash, rinse and repeat procedure a couple of times to get them totally clean.  You don’t want your family or guests biting into some grit when they start enjoying your greens.


The leaves are usually pretty large.  Even the bunch that I purchased seemed like a lot of collards but, they will reduce down when you start adding them to the hot water.  You should end up with a nice “mess of greens” as we say in the South.


Either on your cutting board or holding it in your hand, fold the leaf over in half along the stem line.


Now, kind of roll the leaf down the stem and separate the leafy green from the tough stem.  Yeah, it’s a bit time consuming but worth the effort in my opinion.  Some folks say chop the stems up and let them cook.  I think you’ll find them to be bitterer if you leave the stem in.  It’s your choice.


Completely separate the stem from the leaf and discard the stem.  You can add them to your backyard mulch bin if you have one or just trash them.


Stack a couple of the leaves together.  We’re going to roll them and cut them.


Start at one end of the stack and tightly roll up the collard leaves.


Turn the leaves and slice right down the middle – lengthwise.


Squeeze the two halves back together, flip around and slice them again.  Just make 3/4 inch slices down the roll until you’ve got it all cut up.  Again, it’s a bit of work but it will help them to cook quicker and be tenderer.


You’ll end up with a big pan of cut up greens before you know it.


Start adding the collard greens to the pot of simmering water.  Add them a few at a time, let those cook down a minute or so and then add some more.  Just keep dumping them in until you’ve got them all in the pot of water with the ham hock.  Let them cook on a slow simmer.  I leave mine uncovered while they cook.  They say they keep their bright green color better if left in an open pot and turn darker green if covered.  Other than that, it doesn’t really matter whether you put a lid on the pot or not.


Go ahead and chop up the onions.  Yeah, it makes my eyes water just looking at this picture. (smile)


Then, chop up the garlic.  Hopefully yours will be fresher than mine was.  It was all I had.


In another small pan, melt the butter, then add the chopped onions and garlic.  You’ll want to sauté these just until the onions are translucent.  Keep an eye on this.  The garlic will burn easily and you just don’t want that to happen.


Add the onions and garlic to the pot of collards.  See how they have cooked down already.  All that liquid in the pot will soon be known as “potlikker” or “pot liquor.”  It can also be used later as a soup.  Keep reading.


Add salt and pepper….then….we’ll add the SECRET INGREDIENTS.


Shhhh….these are the SECRET INGREDIENTS.  Texas Pete Hot Sauce® and SUGAR!  You’ll need to add one Tablespoon of each.  Mama added sugar to all of her vegetables.  The hot sauce just adds a little flavor and doesn’t add heat unless you add a bunch more.  It’s probably best to leave any extra out at this point.  Each person can add more later to their individual servings if that’s what they like.  Now, let this cook for about 10 more minutes.


Using a slotted spoon, lift the collards out of the pot and place them in a large bowl.  Either chop them in the bowl or place them on your cutting board and chop them up some more like I did.  Leave the ham hocks and the potlikker in the pot, don’t throw that out, we’re going to put the chopped collard greens back in.


I couldn’t find my chopper so I ended up draining the greens and placing them on my cutting board.  I used my knife to chop them up a little more.  You don’t want to chop them so small that they’re mushy.  Collards can seem a bit tough but I think it depends on how big and old the collard heads are when you purchase them.  The bigger and older, the tougher they may be.


Carefully remove the ham hock from the pot.  Chop up the “meatier” portion and then place that along with the collards back into the pot of liquid and stir it up.  This will keep it all warm until ready to serve.  When you do serve it, you may not want to add all of the liquid to your serving bowl but you’ll want to add a good bit of it.  Lots of folks say that the “potlikker” is the best part of it all.  They like to “sop” it up with some cornbread.  (Sop is an old Southern word that basically means to dip or wipe up as in dipping the cornbread into the pot liquor.)


Serve up some greens with your favorite meat main course.  And, don’t forget the cornbread!

So, there you have it, our very first recipe ever posted on our Taste of Southern website.  If you have leftover potlikker, you can use that to make Potlikker Soup.  Check out the website for that recipe that includes cornmeal dumplings.  We’ll be posting it shortly.


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Southern Style Collard Greens

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: Serves 6 1x
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American


Southern Collard Greens, a side dish served in Southern homes all year round. It’s a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.



  • 1 – Pound of fresh Collard Greens, washed well and chopped.
  • 1 – Smoked Ham Hock (about 4oz) or fat back, hog jowl or streak-o-lean
  • 1 – Medium Onion, chopped
  • 2 – Cloves of Garlic, chopped
  • 1 – teaspoon of Black Pepper
  • 1 – Tablespoon of Salt
  • 1 – Tablespoon of Sugar
  • 1 – Tablespoon of Texas Pete Hot Sauce
  • 1 – Tablespoon of Butter
  • 3 – Quarts of Water


  1. Place 3 cups of water in a large pot and bring to a boil.
  2. Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
  3. Let Ham Hock simmer for about 30 minutes on medium heat.
  4. Wash the collard greens scrubbing each leaf under cool running water until clean.
  5. Fold each collard leaf in half, either in your hand or on your cutting board.
  6. Pull the leaf section away from the stem. Discard stems.
  7. Stack a couple of leaves together on your cutting board.
  8. Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
  9. Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
  10. Add leaves to the pot a little at a time, let them cook down a minute and then add more.
  11. Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
  12. Chop the onions and chop or mince the garlic cloves.
  13. In a small saucepan on medium low heat, add the butter and let it melt.
  14. Add the chopped onions and garlic to the butter and sauté until onions are translucent.
  15. Add the cooked onions and garlic to your stock pot with the collard leaves.
  16. Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
  17. Let simmer another 15 minutes or until the collards are as tender as you prefer.
  18. Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
  19. Chop the greens into smaller pieces but not to the point of being mushy.
  20. Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
  21. Return the chopped collard greens to the liquid and stir well.
  22. Keep warm until ready to serve.


Cornbread goes well with Collard Greens. Some folks like to dip their cornbread in the “potlikker” or liquid and eat it that way.
Leftover potlikker and even some of the greens can be used to make Potlikker Soup.

Keywords: Southern Collard Greens Recipe, made from scratch, fresh collards, mama's collards, southern recipes, with ham hocks, soul food

Tags: , , , , , , , ,

Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (55)

Trackback URL | Comments RSS Feed

  1. Dorothy says:

    Hi Steve
    Your printed recipe instructions show #1 “Place 3 cups of water in a large pot and bring to a boil.” Was that supposed to be the 3 quarts in the ingredients, or is the rest of that added later?
    I cannot get collards here (not even seeds to grow them myself). What would be the best substitute, kale or Swiss chard? Most greens are now difficult to get hold of, even my vegetable market now provides such things as turnips and beetroot in polystyrene trays and plastic bags – such a waste, I’m sure the packers just throw the tops away!

  2. Susan says:

    Hi Steve,
    Are you hearing my chuckle? Good hearted of course! And a smile? As you say, enjoying Collards is definitely an acquired taste and I was surprised because my parents grew Swiss Chard and we all really liked it and still do. My market had a small bunch and much smaller leaves, I used my left over salt pork so I’ll try it again with your suggestion of a ham hock, never a quitter I. 5 Stars for the wonderful tip to roll the leaves off the center stalk, so much easier & neater than my grab and rip method with other greens.
    ps: corn bread was delicious!

    • Steve Gordon says:

      Hi Susan, I’v never tried any Swiss Chard that I’m aware of. Anything like collards? I’m happy you enjoyed the cornbread, and I do appreciate your visits. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  3. Alan ashworth says:

    I think every southern woman did collards a little different. But all still basically used water,and streak a lean or ham for seasoning.I ate collards all my life living in Wake county NC but when i moved to Sampson county i found cabbage collards its a heading collard i love them even more now.Cant wait until the first freeze to get your site

    • Steve Gordon says:

      Hi Alan, Thank you for sharing your comments with us. I’ve never personally tried the cabbage collards although I’ve seen them lots of times over at the NC State Farmers Market. With the sudden drops of temperature here at the beginning of fall, you may not have to wait to long for that first freeze to hit. Smile. Thank you for your compliments on our website. I’m thankful you found us and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Bahb says:

    We who have families close enough to be here for EVERY Sunday Brunch after church are soooo lucky! We are in California, but I think Southerners at heart. Our Sunday was a leg of lamb, put in the oven before church, with onions and garlic, and mashed potatoes with gravy when served hours later. And burned carrots on the side because Mom liked to talk more than she liked to cook. I want to WOW our next Sunday Brunch with a truly Southern meal, all recipes from your stash. I am soooo excited! thank you for making your recipes available to all of us!

    • Steve Gordon says:

      Hi Bahb, Thank you for sharing your Sunday brunch memories with us. It’s nice to know you’re a true Southerner at heart. Smile. I hope your meal turns out great, and Thank You for trying our recipes. I look forward to hearing how it all goes for you. Best of Luck. Thank you for your visit and your kind comments, I hope you’ll visit with us often. Be Blessed!!! -Steve

  5. June Allman says:

    Made these for New Years this New Years. Family loved them. Hubby of 37 years said “those are the best you ever made.” My daughter said “Mom I don’t know what you did different but those were the best ever. I usually eat a spoonful just so I have some dollars in the New Year but this time I kept on eating them. They were so good I didn’t have to put vinegar on them.” This definitely is a receipe I will be keeping and keeping up with where I put it. Thank you

    • Steve Gordon says:

      Hi June, Thank you for trying our Collards recipe, and for sharing your results. I’m happy to hear that they turned out well for you and that the family enjoyed them. I appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! Steve

  6. Jonathan Cole says:

    Steve, I can’t wait to try this recipe! I happen to love collard greens and this looks like a great way to fix them. I really appreciate your stories. You are a great story teller and an all around nice guy. Keep up the good work!

  7. Sandra Lowry says:

    Happy New Year Steve! Thank you for reposting your Mama’s collards recipe. I love that she didn’t put the bowl of collards at your end of the table since you didn’t like them. She was obviously a sweet woman. I have truly enjoyed your recipes during 2016 and your stories. You brighten my day when I see a newsletter. It reminds me of my childhood! Have a wonderful 2017 and please keep sharing those stories and great food recipes. Also, love the Pyrex dish your collards are in! Thank you for all you do! Sandra

  8. Kathleen says:

    Thanks so much! Collards are absolutely one of my favorite things.
    I learned that if the collards are a little bitter you can add a spoonful of sugar or better, a little splash of Coke while they’re cooking.
    I like homemade peppersauce on the side. Just hot peppers in a bottle of vinegar.
    Happy New Year and God bless!

  9. JoyceB says:

    Happy New Year Steve. I cooked your collards again yesterday. Just had to let you know they were fantastic. I wish l had done more…we had no leftovers. Thanks for all of your stories and recipes. Be blessed in 2017.

  10. Terry (Ted) Muse says:

    Hi Steve,
    I really enjoy your website!! Their is one thing I just don’t understand. Putting sugar in collards or any other kind of greens or even cornbread has been a no, no in my part of the south, (Tennessee). My grandmother never, ever put sugar in her greens or cornbread and they were delicious!! Have a great day:-))
    Terry (Ted)

  11. Jeffrey Press says:

    Child I love the site now you need to go back and tweak the recipes for some good southern cooking. First on the Greens got to score them ham hocks if they’re not scored. Second they got to be sauteed in Bacon Fat first then add the onions and garlic until translucent before you put that water in that way the water absorbs all the flavor. This way those Hocks burst open and release all the flavor. Make sure you keep rotating those Hocks to get every side opened up. Then add the onions first then garlic so nothing Burns keep stirring until they’re translucent of course add your water. To be honest I use chicken stock in Stillwater just as stated at the end there make sure you test before you add any salt. Well I’ve taken up enough space enjoy y’all!

  12. Joy Risher says:

    Growing up, my Mom cooked turnip or mustard greens, but not collards (still don’t know why). We had them with hamhock, and some vinegar — now I use rice wine vinegar.

  13. dannydan says:

    About a month ago I stopped into a nationally top rated smokehouse here in my twin cities of Champaign Urbana and tried their version of collard. amazing, like candy. In fact, iswallowed 2-3 bites without chewing and didn’t know it till irealized what ihad just done!!

    Of course they probably won’t (i will ask to at some point) share their recipe. But when your mother’s turns out our is roughly close, I won’t need theirs.

    THANK YOU again brother’Sir… hope that you and your brother are well?

    Be Well and may God bless yall
    bubble city Illinois

  14. Barbara says:

    Steve, I tried your collard greens and beef tips with rice..all I can say….both recipes are now staples in my home!!!! Looking forward to trying more of your recipes. My dads side of family from low country in South Carolina, your recipes are the closest I can get to my grandma’s cooking..memories flooded back with the first bite of collard greens!!!! Thank you again!!!

  15. philip crudo says:

    i am from Ga.but i live in hawaii now my family is hawaiian and redneck as they like to say. thank you for the recipe enjoyed it very momma is from nicholls Ga which is all of about 200 people and mammaw was a swell cook and i miss the taste that i took for granted.once again thank you

  16. Sandra Lowry says:

    Dear Steve, thanks for posting your first recipe and your story as your first post for 2016. I truly loved reading your words about your Mother. What a wonderful tribute to her and we all appreciate you sharing her recipes. I grew up in the country in the South too and your stories and recipes remind me of home.
    Thank you,
    Sandra Lowry

  17. Nelda Brewer says:

    Love this recipe

    • joann says:

      I love collard greens i always add a pinch of soda and green pepper and that makes them tender thanks for the recipes.God Bless.

  18. Nelda Brewer says:

    I made this recipe like you did and they are delicious.Growing up I would not eat Collards but I later tried a little and gradually liked them.I love them now.

  19. camilla says:

    What a beautiful, loving tribute to your dear mama. It’s the true test of a good cook to make something delicious out of something you don’t even like. I have cooked many variations of collards and tried yours today. Two thumbs up! I also add sugar to most everything (even my tuna salad!) It truly is a miracle ingredient and a little goes a long way in savory dishes. When you use a loved ones recipes and equipment (cast iron pans, counter clamp grinders, etc), you keep their memory alive and always feel that they are close by.

  20. Tracy says:

    This is the exact recipe I use but never had the ratio…Im making them for thanksgiving. Im so glad I found this recipe

  21. Fred Gossage says:

    Mr. Steve, I’ve been using your recipe for collard greens since I found your website back last November, and you’ve helped make this my signature dish as a southern cook. I just wanted to drop by again to say thanks, since I’m making these yet again later today. 🙂

  22. Nancy says:

    Sorry to clarify – not 3 quarts of wine, more like 3 cups

  23. Nancy says:

    Substitute dry white wine for the water and you will be amazed at the results!

  24. karen says:

    this collard greens recipe sounds amazing. I’m making it today!! can’t wait

  25. Betty lorick says:

    love your recipes and your mother. Sounds like my mom. Do you have a cook book out. Would love to have one

    • Steve Gordon says:

      Hi Betty, Thank you for your compliments on our Taste of Southern recipes. It’s sincerely appreciated.

      I’m truly honored that you would even ask about a cookbook, let alone say you’d like to have one. That’s pretty awesome. I’m sorry to report that we do not have one. It’s long been a dream to put one together, and I still hold hope that it might happen one day. We’ll see.

      Thank you for your question. I appreciate your visits and trust that you’ll stop by to visit with us again… real soon. Be Blessed!!! -Steve

  26. sharon says:

    I was wondering if this recipe calls for three cups or three quarts of water? Otherwise this recipe looks good.

    • Steve Gordon says:

      Hi Sharon, The printable recipe indicates 3 QUARTS of water will be needed. I also mentioned that in the photo illustrations, but I’m happy to answer the question. I do hope you’ll give the Collard Greens recipe a try, and that you’ll let me know how they turn out for you.

      I’m thankful you’ve found Taste of Southern, and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  27. Anna says:

    I enjoyed reading this take on collards! Completely different from how I grew up watching my grandmother prepare them. I’ve been visiting my folks in Columbia, SC from Chicago and cooking a lot of collards. I cant get the whole stalk of collards in Chicago, so I seize my chance when I’m here. They are my favorite vegetable.

    We simply cut off the stem below the leaf and cut it up with the leaf. I haven’t noticed any bitterness from the stem and happen to enjoy the different texture in the collards-not that there’s a lot of ‘texture’ in our finished collards. We really cook ’em-not mushy but getting there, drab olive green (no bright green collards for me, thanks). Also I have never cooked them other than in a pressure cooker, for 10 to 15 minutes or so. Hard to say exactly, since I wilt them down to fit them all in the pot and you have to allow for that. Also, there’s not much water needed, a quarter to a half cup tops. I add a tablespoon of sugar which smooths out the flavor; seasoning meat, salt, pepper, sugar, no onions or garlic. Heaven on a plate for me.

    Thanks for your recipes. I found your site because I googled fried hog jowls, which I had today for the first time and I am astounded I had never heard of them, never ate this deliciousness before. I may never eat bacon again-make mine hog jowls.

  28. Fred says:

    Hi Steve, thanks for such an awesome southern cooking website! I live off to your west, near Birmingham, Alabama; so, I grew up eating all this great southern food too. I’m cooking for the family Wednesday when I’m off work, and I’m really looking forward to using this recipe for collard greens, and trying out your skillet cornbread recipe, to go along with the pot roast I’m doing. Thanks for such an awesome cooking resource!

    • Fred says:

      So, as scheduled, I used both your collard green recipe here and your skillet cornbread recipe… both to the letter (except to leave out sugar in the greens, we do sugar in some of our veggies, but this is one we don’t)… and this is one of the best southern meals I’ve ever cooked or eaten! I’m only 30, but I’ve been cooking since I was 7… and I generally know my way around the kitchen. However, your site is going to be a go-to resource for me, even for things I’m already comfortable with cooking. A++++++++

  29. Ms. N.L.R. says:

    The southern fried salmon patties were incredible. My son loved them. Love the way you show easy step by step method, so the amateur or novice person can do it too. I believe a young person can do this. I can’t wait to try other recipes. Thanks so much.

  30. Kimberly says:

    I never post comments on recipe because generally I make up my own. However, I am not Southern. I’m a Canadian from Toronto who has always been interested in Southern food. My family decided to have a “Southern” themed dinner… I researched collard green recipes for so long until settling on this one and I must say that every single person that evening (all Canadians, too, never trying collards before in their lives) LOVED these collard greens. They raved and raved about them! Thank you very much for posting such authentic food! This will not be the last time I make this. Thanks again and keep doing what you’re doing! 🙂

  31. Terry (Ted) Muse says:

    Thanks Steve for this awesome Collard Greens recipe. I was browsing the internet looking for an old southern recipe for collard greens, hoping to find something pretty close to how my grandmother made hers when I came across this website and your recipe. I think Nanny, my grandmother, lead me here to this website, LOL.
    Will be looking for more good old southern recipes from your website. The pictures are GREAT!! God Bless and Happy Trails.

    • Steve Gordon says:

      Hi Ted, Thank you for your comments and for your compliments. I sincerely appreciate it. I do hope you enjoyed the Collard Greens. I’m just glad it was you cooking them and not me. (Smile) I’m sure your Nanny would be proud that you were at least trying to cook up a batch. I’m thankful you found our site and I do hope you’ll check out some of our other recipes. Don’t be a stranger, stop by for another visit with us… real soon. Be Blessed!!! -Steve

      PS: I loved watching Roy Rogers and Dale Evans. Happy Trails to you!

      • Bonnie says:

        I am looking forward to making this recipe! I just made your Chicken pastry recipe which was wonderful! Thank you for sharing these tasty recipes from the South. I think I am a southern belle in my heart or at least in my taste buds. 🙂

  32. Belinda says:

    Hello! I never leave a reply on any of these, but I just had to on yours. You actually brought tears to my eyes with the wonderful ways you talked about your mama. ( Which is very hard to do to this strong southern woman!) I just had to let you know how great I think it is that you are keeping these soul food dishes alive and spreading to all! Thank you and God Bless:)

    • Steve Gordon says:

      Hi Belinda, Thank you so much for your very nice compliments and comments. It’s greatly appreciated. I often wonder what Mama would think of things like the Internet and the recipes that I’ve been able to post online. I’m sure she would love it and would never believe people from around the world are reading it daily.

      I sincerely appreciate your comments and your visit. I hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

      • Anthony Parr says:

        Steve, have tried several of your recipes/ techniques and have been really rewarded with what I like to call Simple Foods Done Well. These are the foods I live on, not the tv level cooking shows. I do have to comment on the Banana Pudding: It’s ridiculous and I had an international conflict at home between my people and friends visiting from Ireland. Large words were exchanged when portions were running out. they even hyped southern accents thinking I could cook it by the no 2 wash tub.

        • Steve Gordon says:

          Hi Anthony, Thank you for the smiles today. I’m happy to hear you’ve been trying some of our recipes and that they’re turning out well for you. My sincere apologies for causing that “International” conflict over the Banana Pudding. You made me smile big with that one. I’ve heard from a few folks in Ireland here on our site, so maybe we can hold the peace with them. Can you really imagine a wash tub filled with Banana Pudding?

          Thank you for your comments. I appreciate your visit and hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  33. Cyndi Cantrell says:

    thank you for the great recipes and wonderful stories. I will be trying all your recipes. My mother passed away 1995 and I did not pay close enough attention when she was cooking all her wonderful southern dish, to be able to duplicate them. So thank you for sharing your mothers recipes

    • Steve Gordon says:

      Thank you for stopping by Cyndi. I appreciate your visit and your comments. I do hope you’ll try a recipe and come back and tell us how it went. I’m sorry to hear about your mom passing. Even though it’s been awhile, I’m sure you still miss her. Funny how as we get older, there are more and more things we wish we had done. Be Blessed!!! -Steve

  34. Frances Parker says:

    Great recipes,

  35. Ruth Mills Buffkin says:

    I dearly loved reading your article about your Mother and it warms my heart that she left you so many good memories about cooking. I can relate so much to that as it is so much like my Mother did, and I find it awesome that you are doing this in her memory. About your Mother having the pastor and family over for Sunday lunch sounds so much like the way my Mother did. I also look forward to seeing more recipes as time permits. Good job Steve and keep them coming; must say that I am looking forward to your desserts too.

    • Steve Gordon says:

      Thank you so much “Mama Ruth.” How AWESOME that you were the first to leave a comment, a memory I will always treasure. You’ve always been so kind to me and that is greatly appreciated. I’ll be posting a Banana Pudding recipe shortly. I’ll be asking you to share your Strawberry Cake recipe soon…get ready. Be Blessed!!! –Steve

Leave a Reply to Betty lorick Cancel reply

Your email address will not be published. Required fields are marked *