Slow-Cooked Collard Greens
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
54
Spice
40
Sweetness
46
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour
2
While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain
3
Coarsely chop collards
4
Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes
5
Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes
6
Discard skin and bones and coarsely chop meat
7
Stir meat and salt to taste into collards
8
Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour
9
While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain
10
Coarsely chop collards
11
Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes
12
Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes
13
Discard skin and bones and coarsely chop meat
14
Stir meat and salt to taste into collards