Country collard greens

8 Servings

Ingredients

QuantityIngredient
3poundsCollard greens or kale
1Smoked ham hock (abt 1 lb.)
4mediumsOnions, chopped
2mediumsGreen or red bell peppers
cupCider vinegar, pref unrefind
1tablespoonHoney
3Garlic cloves, minced
1tablespoonCoarse-ground black pepper
2teaspoonsTabasco or other hot sauce
2teaspoonsCelery seeds
8cupsWater

Directions

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