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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice. Ingredients:
2 pounds collard greens - rinsed, stemmed and thinly sliced |
2 pounds fresh ham hocks |
1/2 pound salt pork |
3 quarts chicken stock |
1 cup chopped onion |
2 bay leaves |
1/4 teaspoon red pepper flakes |
2 tablespoons white sugar |
salt and freshly ground black pepper to taste |
2 teaspoons red wine vinegar |
Directions:
1. Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
2. Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
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