Collard greens with cornmeal dumplings from Jubilee: Recipes from Two Centuries of African-American Cooking (page 200) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked turkey wings for smoked ham hocks, and crushed red pepper for dried red chiles.

  • QuinceHouse on December 26, 2025

    Really disappointing. I prefer flavorful collards. These took a long time (when you factor in making the broth) and just weren’t very good.

  • patioweather on June 04, 2020

    I made the dumplings smaller and cooked them longer and they were still quite dense. I would make them considerably smaller if I did it again, and increase the ratio of white flour to cornmeal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.