Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

mexican collard greens

jcrow216 avatar
Recipe by
Janet Crow
@jcrow216
Quinwood, WV

My Dad told me about some Mexican collards he had at a local restaurant back home so I was challenged to try to recreate the dish. I have to say, they are so very good and he said they were as close to what he had as could be. Served up with a big pone of cornbread to sop up the pot likker from the collards. Honestly, I could have eaten the whole pot.

yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For mexican collard greens

  • 2 lb
    collard greens, washed and chopped
  • 4 c
    water
  • 1 sm
    onion, chopped
  • 14 1/2 oz
    can diced tomatoes with green chilies
  • 1/4 tsp
    crushed red pepper flakes
  • 1/4 lb
    fat back (salt pork)
  • 1
    chicken bouillon cube
  • salt and pepper to taste
  • couple good dashes hot sauce

How To Make mexican collard greens

  • 1
    In a large pot add half of the collards and all of the water, bring up to a boil over high heat and as the collards begin to wilt add the remaining collards to the pot along with the onion, canned tomatoes, red pepper flakes, fat back and chicken boullion cube.
  • 2
    Bring back up to a boil, reduce the heat to med. high and cook for 1 hour or to your desired tenderness. Season with salt and pepper to taste and the hot sauce before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT