INGREDIENTS
6 small bunches of collard greens about 3 - 3 1/2 lbs.
1 extra-large smoked ham hock make sure it is meaty!
2 tbsp granulated sugar
1 tbsp bacon grease
1 tbsp seasoned salt
2 tsp Worcestershire sauce
2 tsp apple cider vinegar
1 tsp crushed red pepper flakes (or 1/2 tsp if you like less heat)
1/4 tsp garlic powder
1/4 tsp paprika
1/4 cup finely chopped onion
SOUTHERN COLLARD GREENS
1. Start by pulling and tearing greens away from stems. Take a handful of greens, roll them up,
and cut the rolls horizontally into small pieces. We remove the stems but this is a personal
decision.
2. Next, add greens to an empty clean sink, and wash them removing all grit, sand, and debris
thoroughly with cold water until the water becomes clear.
3. Next rinse the ham hock very well then add to a large pot along with enough water to fully
submerge the ham hock then cover with a lid. Cook over medium-high heat for about 45
minutes or until the ham hock is near being tender.
4. Once the ham hock is almost tender, add greens and about 4-5 additional cups of water, or
enough to just barely cover the greens in the pot. This will become your potlikker (the brothy
liquid gold left behind after boiling greens and beans.)
5. Add the rest of the ingredients to the pot and cook while covered for at least 2 hours or until
completely tender. Most water should have evaporated by this point just having enough to
barely cover the greens.
Country/Culture: United States
Meal Course: Side dish
Difficulty:
Number of Servings: 8
Victor Taylor
CHEF'S NAME
Author: Jocelyn Dell Adams
Prep Time Cooking Time
10 mins 20 mins
Steps for Southern Collard Greens
12
