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Southern Collard Greens

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“This recipe is so good it even makes canned and frozen greens taste like fresh. You could also use it for turnip greens and mustard greens. This is a mixture of both of my grandmothers' recipes.”
READY IN:
2hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 bunch collard greens, washed and cut into pieces do not cut up the stems
  • 1 large onion, chopped
  • 14 cup vinegar
  • salt and pepper
  • 3 hot peppers, chopped up
  • 2 large ham hocks (also you could use a ham bone,smoked bacon about 7 slices or any other smoked pork product)
  • 14 cup water

Directions

  1. Saute your onion in a large cast iron pot with just a touch of oil (1 tsp). Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking).
  2. Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir.
  3. Add the greens. Mix up after each handfull. Don't worry, the greens will come to the top but will reduce as the cooking wilts them.
  4. Continue to stir until wilted; then turn to low, cover and let cook for about 2 hours stirring once in a while and tasting to see if you need more salt and pepper.

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