PICTURE OF COLLARD GREENS RECIPES

Steps:

• In a 5-6 quart pot add neck bones fill the pot almost to the top with water. Season lightly with seasoning salt and onion powder. Boil neck bones for 1 hour.
• Clean the greens and de-stem greens . Add greens, onions, garlic and bay leaves to pot and cook for 30 mins.
• Take out neckbones and remove meat from bones. If meat is still tough put neckbones back in the pot and cook 20 mins. longer. Discard bones add Worcestershire sauce and vinegar. Cook for 20 more mins.
• Remove bay leaves, taste greens season with seasoning salt, onion powder and ground black pepper.
• Serve with hot sauce and cornbread.

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.