A Mess Of Greens

1. 1

   Melt butter with oil in a large Dutch oven over medium-high heat. Add onion, and saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Add ham hock, and gently stir.

2. 2

   Add half of collards and 2 cups water. Cover and cook over medium-high heat, stirring occasionally, 10 minutes. Add remaining collards and 8 cups water; bring to a boil. Cover, reduce heat to low, and simmer 2 hours. Stir in jalapeno peppers, if desired. Add table salt and black pepper to taste, and serve with pepper sauce.

* Per serving · 4 servings · Values may vary.

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