Down-home collard greens from Tom's Big Dinners: Big-Time Home Cooking for Family and Friends by Tom Douglas and Ed Levine and Jackie Cross

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Accompaniments: Pit-roasted pork spareribs

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

  • davidthacher on January 01, 2026

    Exactly as billed, perfect version of Southern greens. Collards (last from the garden, picked after a hard frost) starred but the vinegar and pepper flakes were great supporting actors. .

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