Old North Carolina collards recipe


Collards in a field at Powell's Farm in Shawboro.


From staff reports

Friday, December 15, 2017

Old North Carolina collards recipe

  • Use fresh collards with small leaves
  • Take out middle stalk and wash several times
  • Ham bone country style pepper coated, washed in warm water
  • Bacon drippings 1/2 cup to 3/4 cup
  • One or two red peppers
  • Potatoes peeled and left whole
  • Boil ham in big pot with plenty of water to cover meat
  • When almost done add collards, peppers and bacon drippings
  • Add more water if necessary (collards should have plenty of room to move around easily)
  • Add potatoes, also corn on the cob if desired
  • When collard stems first start to get tender, when well done drain collards in collander
  • Mash saucer down on collards to remove all juices
  • Chop fine and turn into serving dish
  • Add salt and half cup of skimmed fat off pot liquid from collards
  • Also add salt and small amount of fat to potatoes that have been placed in a serving dish
  • Slice ham off ham bone and serve
  • Cabbage and snapped beans can be cooked the same way. This is the "country way."

Scrumptious Collard Greens


  • 4 lbs. collard greens
  • 2 Tbsp. olive oil
  • 3 large garlic cloves, thinly sliced
  • 1 cup chicken broth
  • 1 Tbsp. cider vinegar
  • 1 tsp. salt
  • 1 tsp. sugar
  • ½ tsp. crushed red pepper
  • Rinse greens well. Remove stems from leaves. Cut leaves into 2-inch pieces.
  • In an 8-quart saucepot, heat oil over medium heat until hot. Add garlic and cook 30 seconds or until golden, stirring constantly. Add as many collard leaves as possible, broth, vinegar, salt, sugar, and crushed red pepper, stirring to wilt greens. Add remaining greens in batches.
  • Cover saucepot and cook greens 45 minutes or until very tender and most of liquid evaporates, stirring occasionally.

Shrimp and Collard Greens Stir-Fry


  • ½ lb. frozen shrimp (shelled), thawed
  • 1 lb. collard greens
  • 1 Tbsp. canola oil
  • 1 clove garlic, finely minced
  • ½ tsp. grated fresh ginger
  • 1 ½ Tbsp. water
  • ⅛ tsp. salt
  • 1 tsp. sesame oil
  • 4 cups cooked brown rice
  • Trim the ends off the stems of the greens and separate the leaves. Clean under running water and drain. Cut stems into 1-inch pieces, and cut the leaves into wide ribbons. Finely mince garlic and grate fresh ginger. Add canola oil, sesame oil, and ginger to a cold pan and heat on medium-high heat.
  • When the herbs become fragrant and just begin to turn brown, add the stems of the collards. One minute later add the collard leaves and the shrimp. Toss well to coat with the oil, and cook until stems become tender and the shrimp turns pink, about 3 minutes.