Southern California Collard Greens

Recipe Ingredients

4 lbs	1816g / 64oz	Young collard greens - (abt 4 bunches)
3 tablespoons	45ml	Olive oil
1		Onion - julienned
2		Garlic cloves - smashed
2		Ham hocks - (abt 2 lbs) - smoked and cooked (large)
2		Bay leaves
2		Low sodium chicken broth
1/4 cup	59ml	Apple cider vinegar
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Red pepper flakes
		Seasoned salt - to taste

Recipe Instructions

To prepare the greens: Cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Fill the sink with water and salt (the salt helps to remove any impurities). Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and hand shred them into ribbon-like pieces (chiffonade). Repeat until all the leaves are shredded.

Coat a 6-quart stockpot with olive oil and place over medium heat. Add the onion and garlic, stir to coat, then add the ham hocks and bay leaves; cook about 8 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, sugar, and red pepper flakes.

Bring up to a hard boil for 10 minutes, until greens start to wilt. Turn the greens over with a wooden spoon, do not stir. Lower to a gentle boil, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add seasoned salt. Cover and let cook for 15 more minutes.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-SP01) - from the TV FOOD NETWORK

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