Collard Greens

Luckytrim

Grill Master
Gold Site Supporter
Collard Greens
1 large bunch (about 3 lbs) collards
1 smoked ham hock
1 onion, chopped
2 tsp minced fresh garlic
3 tsp cider vinegar
3 tsp dark corn syrup
1 tsp salt
1/2 tsp each: black pepper, red pepper, and white pepper
few dashes hot pepper sauce

Cut off and discard base of stems, then chop upper stems and leaves
coarsely. Wash several times in cold water and drain thoroughly.
Place 1 packed cup of greens in a blender or food processor, puree,
set aside. Place remaining greens and ham hock in a large pot,
cover with water. Bring greens to a rolling boil. Add onions,
garlic, vinegar, cane syrup and seasoning to taste, reduce heat to
medium. Add pureed collards. Cover and cook for 2 hours or until​
cooked down and tender.
 

QSis

Grill Master
Staff member
Gold Site Supporter
I made a mess o' these greens yesterday. WOW, they are GREAT!!!

I bought a package of smoked pork neck bones instead of a package of hocks (I couldn't buy a single hock) and they worked well, with a bone from a ham I'd smoked. Lots of meat, less fat.

I didn't do the blender thing, Lucky, and I left the cover off for the second hour, and still drained off some of the "pot likker" - didn't want them TOO juicy.

I used your seasonings of garlic (three cloves), onion, vinegar and dark Karo syrup, salt and peppers.

I made them to serve with a batch of Emeril's Red Beans and Rice, sometime this weekend. Will post pictures of that, too.

Lee
 

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Mama

Queen of Cornbread
Site Supporter
Those look yummy, Lee. That and some cornbread and call it a meal!
 
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