Country Collard Greens

Recipe Ingredients

3 lbs	1362g / 48oz	Collard greens or kale
1		Smoked ham hock - (abt 1 lb.)
4		Onions - chopped (medium)
2		Green or red bell peppers (medium)
2/3 cup	157ml	Cider vinegar - pref unrefind
1 tablespoon	15ml	Honey
3		Garlic cloves - minced
1 tablespoon	15ml	Coarse-ground black pepper
2 teaspoons	10ml	Tabasco or other hot sauce
2 teaspoons	10ml	Celery seeds
8 cups	1896ml	Water

Recipe Instructions

Remove tough stems from greens and roughly chop. Chop the bell peppers. Combine all the ingredients in a large pot and bring to a boil. Simmer, covered, for about 2 hours. With a slotted spoon, remove the ham hock. When hock is cool enough to handle, pick the meat from it in small chunks or shreds and return it to the pot. Reheat the greens briefly, if necessary. Serve warm with some of the liquid, the pot licker. Leftovers keep for several days. Serves 8.

Source:
Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.