Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Collard greens, cut up |
| 6 cups | Ham hock liquid |
| 2 \N | Ham hocks |
| \N \N | Salt, to taste |
| \N \N | Freshly ground pepper, to |
| \N \N | Taste |
| ¾ teaspoon | Sugar |
Recipe by: Ron Morris Put ham hocks in pressure cooker with 6 cups of water. Cook for 20 minutes (if you don't have a pressure cooker boil the ham hocks for thirty minutes in a pot while maintaining 6 cups liquid).
Meanwhile, clean greens thoroughly and cut the leaves off each side of the main stem, then cut the leaves into whatever size you like. Place the greens in a large pot (I use a 12 qt. stainless steel stock pot), add ham hock liquid, ham hocks, salt, pepper and sugar. Stir and simmer to desired tenderness (1-6 hours). Correct for seasonings and give them a good stir every once in a while. When done, add bits of ham from the hocks (optional) and serve with hot pepper sauce (peppers in vinegar). **NOTE** If the ham hock taste is too strong for you try using only one hock OR, 3 cups ham hock liquid and 3 cups water.
Posted to MM-Recipes Digest V4 #082 by Simps <c.simpson@...> on Mar 22, 1997