Fruit and Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe



  1. Check leaves of collards carefully; remove pulpy stems and discolored spots on leaves.
  2. Wash leaves thoroughly; drain well and chop. Set aside.
  3. Cut pork into ½-in. thick slices.
  4. Cook in an 8-quart dutch oven until golden brown.
  5. Slowly add water and bring to a boil.
  6. Add collards and other ingredients.
  7. Cover, reduce heat, and simmer 30-45 minutes or until collards are tender, stirring occasionally.
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