Yield: 8 Servings
|3 pounds||Collard greens or kale|
|1||Smoked ham hock (abt 1 lb.)|
|4 mediums||Onions, chopped|
|2 mediums||Green or red bell peppers|
|⅔ cup||Cider vinegar, pref unrefind|
|3||Garlic cloves, minced|
|1 tablespoon||Coarse-ground black pepper|
|2 teaspoons||Tabasco or other hot sauce|
|2 teaspoons||Celery seeds|
Remove tough stems from greens and roughly chop. Chop the bell peppers.
Combine all the ingredients in a large pot and bring to a boil. Simmer, covered, for about 2 hours. With a slotted spoon, remove the ham hock. When hock is cool enough to handle, pick the meat from it in small chunks or shreds and return it to the pot. Reheat the greens briefly, if necessary.
Serve warm with some of the liquid, the pot likker. Leftovers keep for several days. Serves 8.
Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Formatted for Meal Master by: Nancy Filbert, Prodigy ID# LRCE87A; May, 1996.
Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@...> on Mar 21, 1997