COLLARD GREENS

 

  • Cooking Time: 55
  • Servings:
  • Preparation Time:

Ingredients

  • 1 Tablespoon bacon fat, or vegetable oil
  • 1 medium onion, medium dice
  • 2 cloves garlic, chopped
  • 1 Tablespoon cider vinegar
  • 1 quart chicken stock, or water
  • salt and pepper , to taste
  • pepper vinegar (or cider or white wine vinegar and tabasco), to taste for garnish

Directions

  • In a large soup pot add bacon fat or oil, then sear ham hock on all sides (approx 4 minutes).
  • Add onion and saute until translucent.
  • Add garlic and saute until fragrant.
  • Add vinegar and reduce to au sec (almost dry).
  • Add stock or water and bring to a simmer over medium heat.
  • Gradually add greens to pot, allowing time between additions to allow them to soften into the liquid.
  • Return to a simmer over low heat and cook until tender, approximately 55 minutes.
  • Season to taste and serve with pepper vinegar or vinegar (cider or white wine) and tabasco.
  • You can also chop up the meat from the ham hock to add to the dish if you like.
  • You can serve a bit of the liquid, called 'pot likker,' as a dip for cornbread.
  • You can also reserve the liquid to add to a future batch of greens, or add it to an appropriate soup (freeze it if you won't use it right away).

Notes

A traditional accompaniment to Hoppin' John on New Year's Day.

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