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–+ servings
Grandma Mae's Collards

Grandma Mae’s Bone Suckin’ Collard Greens

Tender to the bite and full of down-home goodness, this recipe tastes like family, front porches, and stories that get better every time they’re told. Whether you serve it alongside barbecue, cornbread, or straight from the pot with a fork, one bite and you’ll know — Grandma Mae got it right.
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Prep & Marinate 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • 1 Large Pot
  • 1 Colander

Method
 

  1. Buy small, tender Collards. Cut off the large, tough stems of the collards and discard.
  2. Wash collards thoroughly. When you think you have washed them enough, wash them one more time.
  3. Put collards in large pot, covered with water. Add ham hock (or fat back) and baking soda.
  4. Boil about 30 minutes until tender. It will be tender when a fork will push through the collards easily.
  5. Take off heat. Drain. When you think you have drained all the water off of the collards, drain some more. Then cut and chop into small pieces.
  6. Add crushed red pepper, bacon grease and Bone Suckin'® ALL PURPOSE! Seasoning & Rub. Mix.
  7. Drizzle or "drown"(your choice) in Bone Suckin' Sauce® Eastern Vinegar. Enjoy!

Notes

Pair with Bone Suckin'® BBQ Pork recipe for a classic Carolina BBQ Plate!
Bone Suckin All PurposeBone Suckin' Eastern Vinegar

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