Collard Greens and Ham Hocks
Soak collards in cold water, turning every so often. Take them out and discard the water.
Tear off the thick part of the stems, and then tear the greens into about 4' pieces or so.
Put them into a pot with some boiling water in the bottom~ just enough so that it doesn't boil dry while you're cooking them. Add about 1 smoked ham hock (or for a very low fat version (HA), use smoked turkey drumsticks) for every 2 people. Let this boil covered for about 10 minutes, then turn down to a simmer for about 2 hours. Take the smoked meat off the bone and put it back into the pot. I like to add Balsamatic vinegar and salt at the table.
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