Dirty South Greens - Collards |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 10 |
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This recipe has been known to convert green haters! Don't throw out the pot liquor - use it to make your next pot of rice. Use the juice from the greens in place of water.... soooooo good! Ingredients:
1 large bunch of collard greens, cleaned and cut, stems removed |
2 lbs package smoke pork neck bones - find a pkg with a good amount of meat on the bones |
6 - 8 cups water |
ham bullion to taste (i use 2- 3 cubes of knorr ham bullion) |
season salt to taste |
pepper to taste |
2 tbsp sugar |
2 tbsp pepper vinegar juice (i use the brine from a jar of slice jalapeños) |
2 tbsp maple syrup (optional) |
Directions:
1. Put 2 - 3 cups of water in stock pot over high heat. Add ham hock, neck bones, or ham bone. Bring to boil, turn heat down to medium and simmer for about 15 - 30 minutes.
2. While stock is simmering cut the coarse stems from the collards and discard. Stack a dozen or so collard leaves at a time, and roll them tightly, jelly-roll fashion. Place on a cutting board, and using a sharp knife cut each roll crosswise into 1/2-inch strips. Continue rolling and this way until all of the greens are cut. Wash the greens at least 4 or 5 times in a large pan of cold water and salt, swishing to remove any sand or grit. Drain and place in crock pot.
3. When stock is done add ham bullion, salt, pepper, sugar, syrup, remaining water, and vinegar. Cook on high until greens are tender, not mushy. Add water if necessary. I like to keep my crock pot at least 1/2 full of pot liquor or green stock.
4. I usually cook my greens overnight. It takes about a good 8 - 10 hours in a crockpot .
5. Serve over bed of salted rice.
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