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Louisiana Collard Greens

This collard green recipe is loaded with flavor! It’s slightly smoky, salty, vinegary, and so savory! The broth is rich, and the greens are so tender after simmering away in all of those flavors.



  • 2 bunches collard greens
  • 3 Tbsp. olive oil
  • 1 onion, sliced
  • 2 -3 garlic cloves, minced
  • 2 bay leaves
  • 1 smoked ham hock
  • 2 quarts chicken broth
  • 2 Tbsp. cider vinegar
  • 1 tsp. sugar
  • salt & freshly ground black pepper
  • dash hot pepper sauce, if desired, when serving


To prepare greens:

Wash the collards in cold water thoroughly to remove the grit, 2 or 3 times, until the water runs clear.

Then, remove the tough center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem.

Stack the halves in a single pile and cut crosswise into thick ribbons.

Cooking Directions:

Place a large pot or cast-iron Dutch oven over medium heat and add the olive oil. When oil is heated, add the onion, bay leaves and ham hock. Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.

Next, pack in the greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.

Cover again and let simmer for an additional 2 to 2 1/2 hours.

Remove the bay leaves and ham hock. Dice up and add meat from the ham hock back into the pot.

Drain off the excess cooking liquid, and serve. Add a dash of hot pepper sauce if desired.


Market Match Limit Lifted!

Market MatchUnlimited Market Match, Market Umbrella's SNAP incentive program, extended through December 31, 2021!

About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.