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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This makes for very tasty collards. THE AMOUNTS ARE GUESSES, and probably not good ones, but it wouldn't publish without them :) The secret to these is the broth. Use as much or as little as you like used in combination with water. One bunch of collards will also feed quite a few people, so that info is also a guess. The pot liquier is awesome for cornbread dunking. Ingredients:
1 bunch collard greens, cleaned and stripped of the dense stems |
2 (14 1/2 ounce) cans chicken broth (or more) |
1 large onion, roughly chopped |
4 garlic cloves |
1 ham hocks or 1 ham bone or 1 salt pork |
Directions:
1. Pile it all into a large stock pot, bring to boil and simmer till done, about 2 hours. Add as much stock/water as necessary, and replenish as necessary throughout the cooking. I really don't know how much, as I've never measured.
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