Collard Greens - 2 Recipe - Cooking Index
Collard Greens - 2 Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Collard greens - cut up |
| 6 cups | 1422ml | Ham hock liquid |
| 2 | Ham hocks | |
| Salt - to taste | ||
| Freshly ground pepper - to | ||
| Taste | ||
| 3/4 teaspoon | 3.8ml | Sugar |
Recipe by: Ron Morris Put ham hocks in pressure cooker with 6 cups of water. Cook for 20 minutes (if you don't have a pressure cooker boil the ham hocks for thirty minutes in a pot while maintaining 6 cups liquid). Meanwhile, clean greens thoroughly and cut the leaves off each side of the main stem, then cut the leaves into whatever size you like. Place the greens in a large pot (I use a 12 qt. stainless steel stock pot), add ham hock liquid, ham hocks, salt, pepper and sugar. Stir and simmer to desired tenderness (1-6 hours).
Correct for seasonings and give them a good stir every once in a while.
When done, add bits of ham from the hocks (optional) and serve with hot pepper sauce (peppers in vinegar).
**NOTE** If the ham hock taste is too strong for you try using only one hock OR, 3 cups ham hock liquid and 3 cups water.
Source:
Sylvia Woods
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