Eastern Nc Collard Greens

1. 1

   Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.

2. 2

   Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.

3. 3

   Cool liquid & ham hocks.

4. 4

   Pick bones from meat & skin - chop both roughly & return to pot.

5. 5

   Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!

6. 6

   Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.

7. 7

   Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!

8. 8

   Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.

* Per serving · 4 servings · Values may vary.