Collard greens (p/c)

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

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