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Superb Southern-cooked Collard Greens
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Truly Southern recipe for the greatest greens ever!

Wanda Devereaux


  • 1 bag prepared greens or bunch of greens
  • 1/2 cup (125 ml) salad vinegar
  • 1/2 cup (125 ml) olive oil
  • 1/2 c butter
  • 2 tbsp (30 ml) minced garlic, or to taste
  • 3 cups (700 ml) chicken/beef stock or more to cover greens
  • 1 small slab fat back, optional
  • Meld vinegar, olive oil, butter and garlic over medium heat
  • in stock pot.
  • Add greens, a little at the time, until wilted.
  • Add stock to cover greens.
  • Add fat back if desired.
  • Bring to the boil and simmer till done, approximately 1 hour plus.
You may substitute turnip greens, mustard greens, kale or a mixture. These were my father's Southern greens and there is no better way to cook them. Enjoy!

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