I have miss placed an old recipe that I used to use to make my greens. I am always up for trying a new one also. How do you make your greens? Show me those recipes and pictures if you have them.

I use ham hocks to make my stock. I stew them for around three house and cook the stock down to less than a pint. I wash and chop the greens and put them in the stock. They will cook down. I like turnips in mine.

I will try that

Plus a little bacon grease!!

Fry a pound of chopped bacon.
Add ham hock and brown.
Toss chopped and cleaned greens into pan and wilt.
Cover with water, add pepper, garlic powder and onion powder.
Cook, covered on low for 3-4 hours.
Add a few dashes of Louisiana hot sauce before serving.

I never cook mine more than an hour. I prefer to make my stock first. I have no potlikker to pour off.

Cook bacon and onion in a pot, add washed greens some seasoned salt and some of your favorite beer, simmer till desired consistency and serve.

I use this recipe:

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt

1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces
Add all ingredients to list


Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

I've never made collard or mustard greens before. Which is better, and why?

I'm making collard greens for the first time tonight. Just pulled some beef ribs off the smoker, making taters and greens to go with.

I've only used mustard greens and a few turnip tops mixed in, A raw mustard green has a horseradish taste but loses it when it's cooked. I just cut all mine down in my garden.

To me one is not better than another, I like them all. Cook a small batch of collards, mustard and or turnip greens, to see which one you like best. A lot of the time you can find them in the frozen food section "on sale" and that is a great way to try each. Just keep in mind they are not as good as fresh. The recipe I gave can be used for any type of greens and is especially good the next day. You can adjust the red pepper up or down for your taste.

To me they are seasonal. I cook them in the fall when it's time to start saving leftover cornbread for thanksgiving dressing. I've never bought them or turnips in my life.