Collards a la New Bern

In 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: BEE & BOB TOGETHER on February 10, 2013 at 6:06 am

1 country hamhock
1/2 cup bacon grease
1 small strip sidemeat
3 stalks of collards, thoroughly washed & cut up in narrow stripes.

After meat has cooked up well, add collards & let cook together for 1 1/2 hours. Collards and cornbread go well together. Serve with plain vinegar or little sweet pickles as Daddy always wanted.

May be chopped up after cooking with biscuit cutter & much easier.

(Editor’s note: This recipe was originally posted here online in December 2009, when we were preparing to celebrate New Year’s. Grandma/Momma/Bee dates this recipe to 1950 in New Bern, before the house at Tryon Road and back when they lived at 605 Franklin Street. The above photos are Collards a la Aunt Boyd, made for Thanksgiving 2009.)

  1. I love collards – the darker green the better – although I did cook some lighter collard “hearts” this fall because someone gave them to me. I think I always just used the ham bone from a sugar cured ham. They are so simple and so good for you.

    Daddy always used sweet pickle relish on his collards and that’s the way I learned to eat them, too.

  2. Aunt Boyd, what are “collard hearts?!”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: