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 Southern Collard Greens | Status Approved | | Name |  Southern Collard Greens | | Category | Vegetables, American, African | | Serves/Yields | 4-6 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 30 minutes | | Cook Time | About 2 hours | | Introduction | | This is soul food at it's best.Greens and fried chicken, sliced tomatoes and onions and hot cornbread...pure heaven! My Daddy always had a couple of rows of greens in the garden and we would spend hours washing and freezing the extras for later use. | | Ingredients | |
2 or 3 smoked ham_hocks or 2 smoked turkey legs, or 1 of each
2 quarts water or chicken broth
3 pounds collard_greens (kale, mustard_greens, or turnip_greens.can also be cooked this way)
1 tablespoon cider_vinegar
1 tsp sea_salt
Several grinds black_pepper
| | Directions | | Step: 1 | Bring the ham hocks or turkey legs and water or broth to a boil over high heat in a large kettle. Reduce the heat and simmer, covered, about 1 hour or until the meat falls of the bone.
| | Step: 2 | While the meat is simmering,wash the greens thoroughly under running water to remove grit. Discard the stems and chop the greens coarsely. Add the greens to the pot. You may need to do this in batches, adding more as the previous additions wilt down.Stir in the vinegar, salt and pepper, and bring back to a boil. Reduce the heat to medium low and cover partially. Cook, stirring occasionally, until the greens are very tender, about 1 hour. Remove the meat from the ham hocks and turkey legs, cut into chunks and add back into the greens.
Serve with hot pepper sauce or tobasco sauce, sliced red onions and plenty of hot cornbread! |
Time submitted: Friday, December 02. 2005 at 07:19:44 Contributed By: Kate
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