Collard Greens Recipe
- 2 - 3 medium smoked ham hocks or 2 pounds smoked pork neck bones
- 5 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.
- 2 teaspoon of salt
Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a rolling boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart. You should always cook pork very thoroughly and use proper food handling techniques. You want the ham hocks to fall apart before you add the greens.
Pull the leaves from the large stem in the middle of the leaf. Rinse under cold water. Add the greens to the pot. Then allow them to wilt as they cook - then add more. Add you salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Serve with your favorite meat dish such as chitterlings.
If you used frozen collards, simply pour them - frozen - right from the package to the pot.