Spicy Collard Greens And Ham Hocks

1. 1

   Remove stems and center ribs from collards and discard. Wash collards several times to remove any grit or dirt. Place in a pot and cover with cold water. Add generous pinch of baking soda. Bring to a full rolling boil. Pour all of this green water off. (This is known as par-boiling.).

2. 2

   Put collards back into the pot. Cover with fresh cold water. Add ham hock, sugar and crushed red pepper. Cover and cook for two to three hours, adding water as necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.