Collard Greens
- 8
Ingredients:
1 bunch fresh collard greens
1 gallon ham hock stock
All cooked ham hock meat removed from bone and chopped
Pinch sugar (if bitter after cooking)
Ham Hock Stock Makes 1 gallon
2 gallons water
2 ham hocks
2 yellow onions, rough cut
1 celery rib, rough cut
2 carrots, peeled and rough cut
2 Tbsp. salt
3 bay leaves
Instructions:
Simmer ham hock stock in a deep cook pot. If purchasing fresh collard greens by the bunch, remove hard stems and roll leaves a few at a time so you can cut into 1-inch cubes. If purchasing fresh-cut, pre-bagged greens, rinse and use immediately. Plunge collards into simmering stock. Cook 30-45 minutes. Remove cooked ham hock meat from the bones, chop, and add to greens. Taste. If greens tend to be slightly bitter, add a pinch of sugar. Additional seasonings could include hot sauce and Worcestershire sauce.
Ham Hock Stock
Combine all ingredients in a large stockpot. Bring to a boil and simmer 1½ hours. Strain; reserve liquid. Let ham hocks cool and then remove meat. Discard bones and fat from ham hocks.