Juke Joint Collard Greens

1. 1

   In a saucepan set over medium-high heat, add 4 cups water and 1 tablespoon salt.

2. 2

   Bring to a boil, then add the ham hocks and cook until the meat is tender and tears away easily, about 1 hour 30 minutes.

3. 3

   Thoroughly wash the collard greens.

4. 4

   Remove the stems and tear the greens into 2-inch pieces.

5. 5

   In a separate stock pot of boiling water, add a pinch of salt and the red pepper flakes and blanch the greens for 10 to 15 minutes.

6. 6

   Strain the greens and discard the water.

7. 7

   Remove the ham hocks from the cooking liquid and tear the meat from the bones.

8. 8

   Return the meat to the cooking liquid and bring to a simmer.

9. 9

   Add the blanched collard greens.

10. 10

    Cover and cook the greens until a butter knife can easily pass through, 1 hour to 1 hour 30 minutes.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.