Collards
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Prepare the collards for cooking by cutting the large stems from the center of the leaves
3
Stack the leaves and cut them crosswise into 1-inch strips Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook)
4
Add the ham hock or pork and bring the water to a boil
5
Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan
6
Reduce the heat, cover and simmer over low heat for 1 hour, or until tender
7
Stir occasionally, checking to be sure there is enough liquid to prevent scorching
8
Taste the liquid and add salt if needed
9
Serve with buttermilk cornbread and hot sauce