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1
In a large saucepan combine the water and the hog jowl or ham hock.
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2
Cook at a boil for 1 hour and 15 minutes.
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3
Use tongs to remove the pork from the pot and when cool enough to handle, separate the meat from the fat, skin, and bones.
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4
Dice the meat and return it to the pot with the stock and set aside.
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5
Place the peas in a medium-size saucepan and cover with cold water.
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6
Bring to a rolling boil, then immediately remove from the heat, cover, and let stand for 1 hour.
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7
Stack the clean collard green leaves and cut into 1- to 2-inch squares.
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8
Peel and halve the onion and cut in 1/4-inch slices.
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9
Separate the onion into strips.
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10
In a large nonstick skillet, cook the onions over medium heat for 5 minutes without stirring.
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11
Add the butter, garlic, and collard greens to the skillet and stir well.
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12
Cover and cook for an additional 5 minutes, stirring occasionally.
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13
Drain the beans and add them to the pot with the pork stock along with the onions and collards.
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14
Add the remaining ingredients and stir well.
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15
Cover, bring to a boil over high heat, then turn to low and simmer for 45 minutes, stirring occasionally until vegetables soften.
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16
Top each serving with a few dashes of Just Add Greens Pepper Sauce or pass the sauce at the table.
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17
Stove
