If it's too late for the hocks, use the last recipe, it's with bacon
LT
Collard Greens and Ham Hocks
1/2 pound smoked meat ham hocks
1/2 tsp. garlic powder
1/2 tsp black pepper
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter
In a large pot, bring 3 quarts of water to a boil and add smoked meat, seasonings and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally.
When done taste and adjust seasoning.
Granny's Collard Greens with Ham Hocks
1 large bunch (about 3 pounds) of collard greens
1 smoked ham hock
1 onion, chopped
2 teaspoons of minced fresh garlic
3 teaspoons of cider vinegar
3 teaspoons of dark corn syrup
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of red pepper
1/2 teaspoon of white pepper
A few dashes hot pepper sauce
Cut off and discard base of stems on the greens, then coarsely chop the upper stems and
leaves. Wash several times in cold water and drain thoroughly. Place 1 packed cup of greens in
a blender or food processor and puree and set aside. Place the remaining greens and hamhock
in a large pot and cover with water. Bring greens to a rolling boil and add the onions, garlic,
vinegar, corn syrup and seasonings to taste, reduce heat to medium. Add the pureed collards.
Cover and cook for 2 hours or until cooked down and tender.
Collards with bacon
Ingredients
2 pounds of collard greens
6 slices of cooked bacon
1 medium onion, sliced or chopped
1 teaspoon of crushed red pepper
2 to 3 teaspoons Kosher salt
Procedure
Clean and wash greens well; remove tough stems and ribs. Cut them up and
place in a
deep pot; add onion and bacon to the pot. Add red pepper and
salt. Add
enough water to cover greens and cook until tender, about 1 hour. Taste and
adjust
seasonings. Serve with sliced tomato and corn bread.