Yield: 1 servings
|6 bunches||Total of kale; collards, mustard, turnip, dandelion greens, cut up, any combination*|
|2||Cloves garlic; (up to 3)|
by Lucille Ricks (Wife of a Buffalo Soldier) Put ham hocks in large Dutch oven or soup pot, cover with water, bring to boil, cover pot and simmer 2 hours.
Remove hocks to cool.
Wash the greens until any grit is gone. Discard discolored greens and cut off stems. Strip leaves off thick stems. Place greens in large pot, tear them in pieces as you add them. This will need to be done in batches because greens will wilt down.
Cut meat off hocks and add to pot along with drippings, onion chopped fine and garlic. Brown bacon, crumble and add to pot along with bacon drippings.
Simmer covered 4-5 hours. Stir and add water as necessary to make pot likker.
Collards tend to be kind of bitter, add about 2 T. sugar or so to taste.
Also, most southerners like some heat to their greens. I add 3-4 Tabasco peppers. The ones in the bottle (Crystal makes one kind) with vinegar on them and a shake on top. I add the peppers to the greens as they cook. Just be sure and take them out before serving.
Greens are great served with anything pork and definitely rice. They should also be served with the Pepper Vinegar and Red Devil Hot Sauce as table condiments. Pot Likker is the water in the pot that the greens were cooked in. Southerners LOVE it served over hot cornbread.
Posted to bbq-digest by "Edwin Pawlowski" <esp@...> on Jan 6, 1999, converted by MM_Buster v2.0l.