AMAZING GRASS GREENS RECIPES

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SOUTHERN COLLARD GREENS RECIPE : TASTE OF SOUTHERN



Southern Collard Greens Recipe : Taste of Southern image

Southern Collard Greens, a side dish served in Southern homes all year round. It's a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.

Provided by Steve Gordon

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 10

1 – Pound of fresh Collard Greens, washed well and chopped.
1 – Smoked Ham Hock (about 4oz) or fat back, hog jowl or streak-o-lean
1 – Medium Onion, chopped
2 – Cloves of Garlic, chopped
1 – teaspoon of Black Pepper
1 – Tablespoon of Salt
1 – Tablespoon of Sugar
1 – Tablespoon of Texas Pete Hot Sauce
1 – Tablespoon of Butter
3 – Quarts of Water

Steps:

  • Place 3 cups of water in a large pot and bring to a boil.
  • Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
  • Let Ham Hock simmer for about 30 minutes on medium heat.
  • Wash the collard greens scrubbing each leaf under cool running water until clean.
  • Fold each collard leaf in half, either in your hand or on your cutting board.
  • Pull the leaf section away from the stem. Discard stems.
  • Stack a couple of leaves together on your cutting board.
  • Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
  • Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
  • Add leaves to the pot a little at a time, let them cook down a minute and then add more.
  • Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
  • Chop the onions and chop or mince the garlic cloves.
  • In a small saucepan on medium low heat, add the butter and let it melt.
  • Add the chopped onions and garlic to the butter and sauté until onions are translucent.
  • Add the cooked onions and garlic to your stock pot with the collard leaves.
  • Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
  • Let simmer another 15 minutes or until the collards are as tender as you prefer.
  • Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
  • Chop the greens into smaller pieces but not to the point of being mushy.
  • Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
  • Return the chopped collard greens to the liquid and stir well.
  • Keep warm until ready to serve.

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