HOW LONG TO BOIL COLLARD GREENS RECIPES

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.

Steps:

• Slash the ham hocks (or other smoked meat) lightly with a knife. Put in a large stock pot and cover them with water, plus about an inch. Add the salt, Cajun seasoning, onion, garlic and hot sauce. Bring to a boil, reduce heat and simmer for an hour.
• While the ham hocks are simmering, strip, rinse, drain and chop the collards, if using fresh bunches; set aside.
• To the ham hocks, add the cleaned greens, chicken broth, sugar, bacon fat or oil, vinegar, soy sauce, butter, and ham remnants.
• Cook the greens down, cover, reduce heat to low, and cook for 30 to 45 minutes if you like them firmer; 1-1/2 to 2 hours, if you like them more cooked down, stirring occasionally. Add chicken broth, if liquid cooks down too low.
• Taste, season with additional salt and pepper as needed; sprinkle with dried pepper flakes, if desired. Pull any remaining meat from hocks and return to greens, discarding bones.
• Serve with cornbread or hoe cakes and offer chopped raw sweet onion and vinegar pepper sauce at the table.