Collard Greens with Salt Pork | Recipes | PBS Food

Collard Greens with Salt Pork


Yield: 6-8 servings



  • 3 bunches of collard greens chopped
  • 3 ham hocks or 1 smoked turkey wing
  • 10 cups water
  • 1/2 lb. salt pork sliced
  • 1 tablespoon sugar
  • Crushed red peppers optional


  1. Clean and wash greens until water is no longer green, but clear.
  2. In a large pot, boil ham hocks and salt pork for about 1 hour on medium heat, then add collards to boiling ingredients.
  3. Cook for an additional 1½ hours with cover on.
  4. Add sugar and peppers and then continue cooking for an additional half hour and stir occasionally. Serve hot.
Presented by: