Collard Greens Recipe

1. 1

   Put ham hocks and garlic in a large soup pot and bring to a boil.

2. 2

   Reduce heat and simmer about 3 hrs, replacing water as needed allowing water level to reduce a little as you go along.

3. 3

   When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cool running water.

4. 4

   Roll the leaves up and slice across into strips, or possibly just rip the leaves from the stems and add in to the pot - throw away the heaviest stems, but do not be picky.

5. 5

   As the collards are added gradually to the pot and they begin to wilt down, continue to add in till all are used.

6. 6

   Season with the salt, then cover and simmer, stirring occasionally, for about 30 min more over medium heat till the greens are tender.

7. 7

   Serve with warm sauce if you like, or possibly a splash of balsamic vinegar, or possibly drizzle with extra virgin extra virgin olive oil.

8. 8

   NOTE: If you are making a boiled ham or possibly smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed.

* Per serving · 4 servings · Values may vary.

No additional tips available.