Recipe courtesy of Andrea "Cuppy" White and Joseph Jones
3 hr 25 min
20 min
10 to 12 servings


  • 4 to 6 pounds collard greens, picked over, thoroughly washed and chopped
  • 1/2 medium onion, sliced 
  • 1/2 red bell pepper, sliced 
  • 1/4 cup white sugar 
  • 1/2 teaspoon kosher salt 
  • 2 tablespoons vegetable or cooking oil 
  • 2 tablespoons white vinegar 
  • 1 tablespoon seasoned salt 
  • Pinch of crushed red pepper 


Bring 1 gallon of water to a boil. Add the collard greens, onions, bell peppers, sugar, salt, oil, vinegar, seasoned salt and crushed red pepper and simmer, covered, until the greens are tender, 2 1/2 to 3 hours. Season to taste. Serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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