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Spring Greens isolated on a white studio background.

*This recipe is an excerpt from Fresh from the Farm Alabama Recipes, FCS-2112.

We hope you enjoy the following recipes collected from farmers across the state of Alabama. The recipes include produce the farmers themselves have grown on their farms. The most important thing to remember when trying one of these recipes is to Buy Fresh & Buy Local! Support our farmers and support our communities.

Lean’s Kitchen Greens

Deep South Food Alliance, Marengo County


*2 pounds collards cut off the stalk and chopped

3 slices salted pork or ham hock

1 tablespoon vegetable oil

1 teaspoon salt

1 tablespoon sugar

Red pepper to taste


Fry salted pork in vegetable oil. Wash collards. Cook collards and pork in large pot on medium heat until tender (40 minutes to an hour). Add salt, sugar, and red pepper.

*Greens can become very tough in the heat of summer, but are more tender after the first frost. In the summer, use only the tender leaves. After frost, more of the stalk an be used. Cooking times vary depending on the time of year—summer greens need to be cooked longer to achieve desired tenderness.

Find these and other fresh ingredients at your local farmers market.


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