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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hakes Estate in Dallas, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Combine water and bones in large pot.
  2. Bring to boil and cook for 30 minutes stirring occasionally.
  3. Remove and discard stems from collard greens then coarsely chop leaves.
  4. Add greens and salt to pork broth and bring to a boil.
  5. Reduce heat and simmer for 2 hours.
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