Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed peas.



Ingredient Checklist


Instructions Checklist
  • In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper.

  • Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed.

  • Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.

Reviews (1)

25 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
This was very good! I used smoked turkey wings instead of ham hocks. I used Sylvia's Restaurant brand seasoned canned black eyed peas. I drained them but didn't rinse off the seasoning. I will make this regularly.