Recipe by Gaelige Coinnaigh
Additional Information If you used frozen collards, simply pour them - frozen - right from the package to the pot. If you use smoked neck bones, they usually don't take as long to cook as ham hocks. Save the extras in the refrigerator. They should keep for a long time.
- 2 -3 medium smoked ham hocks or 2 lbs smoked pork neck bones
- 5 lbs collard greens (If you can't fresh, frozen will do)
- 2 teaspoons salt
Directions See How It's Made
- Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a boil and let boil for about 1 1/2 hours. Add water as it boils down. You want the ham hocks to be falling apart before you add the collard greens.
- Take the collard greens and separate the leaves (if fresh) . Rinse each leaf individually under cold running water. Stack several leaves on top of each other. Roll leaves together, and slice the leaves into thin strips.
- Next, add collard greens to the pot. Since this is a lot of collards until the pot is full. Allow them to wilt as they cook - then add more. Add salt, cover and cook for 30 minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste to confirm they are the tenderness you prefer.
- Serve with your favorite meat dish such as chitterlings.