Post by April B. on Feb 21, 2003 13:06:54 GMT -6
Southern Collard Greens with Ham Hocks
Ingredients
5 large ham hocks (with plenty of meat)
2 to 3 large bunches of collard greens
1/2 to 1 teaspoon sugar (some use to cut the tartness of the
greens, I don't)
Directions
Wash the ham hocks well and place them in a heavy large pot with enough water to cover them. Cook for about 1-1/2 hours before adding collard greens.
Remove when done and put in bowl, covered.
Carefully separate the collard greens; remove stems so that only beautiful leaves are left.
Wash and rinse until water runs clean (no dirt or grit left in sink).
Tear or cut leaves into small pieces and drop into ham liquid which should be boiling gently.
Add collards; as they cook down, add more collards.
Sprinkle the collards with one tablespoon of sugar, if desired.
Cover pot and simmer for at least 2-3 hours, stirring frequently and adding water as necessary to prevent collards from sticking to pot.
When collards are done, put ham hocks on top and heat through.
(May be serves with these condiments: vinegar, hot sauce, sliced tomatoes and onions, cornbread, black-eyed peas, candied sweet potatoes, etc.) ;D
Ingredients
5 large ham hocks (with plenty of meat)
2 to 3 large bunches of collard greens
1/2 to 1 teaspoon sugar (some use to cut the tartness of the
greens, I don't)
Directions
Wash the ham hocks well and place them in a heavy large pot with enough water to cover them. Cook for about 1-1/2 hours before adding collard greens.
Remove when done and put in bowl, covered.
Carefully separate the collard greens; remove stems so that only beautiful leaves are left.
Wash and rinse until water runs clean (no dirt or grit left in sink).
Tear or cut leaves into small pieces and drop into ham liquid which should be boiling gently.
Add collards; as they cook down, add more collards.
Sprinkle the collards with one tablespoon of sugar, if desired.
Cover pot and simmer for at least 2-3 hours, stirring frequently and adding water as necessary to prevent collards from sticking to pot.
When collards are done, put ham hocks on top and heat through.
(May be serves with these condiments: vinegar, hot sauce, sliced tomatoes and onions, cornbread, black-eyed peas, candied sweet potatoes, etc.) ;D
