Cookbook:Collard Greens (recipe)
In the southeastern United States, Collard Greens are frequently served as a side item. They are traditionally cooked in a pot of pre-made broth or water flavored with pork.
- 2 lbs collard greens
- 2 quarts water
- 2 ham hocks
- 1 cup white vinegar
- 2 cloves of garlic
- Sea salt to taste
- Place ham hocks, garlic cloves and a healthy pinch of sea salt in the 2 quarts of water and slowly bring to a boil in a large stew pot so that the ham hocks become tender.
- Meanwhile, wash the greens thoroughly with cold water to remove dirt, and then wash them once in the vinegar (do not pat dry after vinegar wash). Next, remove the stems and shred the leaves into thin strips.
- When the water is boiling, add the greens by the handful and turn the temperature down to medium. Simmer the greens uncovered until they are quite tender and the broth has reduced.
- Serve with hot pepper vinegar, Tabasco, or red pepper flakes