Prep 20 mins
Cook 5 hrs
Oh, I grew up watching my Nanny and Momma cooking collards..... Watching them I knew cooking was an art. Nothing is exact but almost perfect in the end........
- Boil water with salt and a meaty ham hock.
- Use about 2 bunches of collards.
- Cut the ends up to the leafy ends.
- Wash with cold water (each leaf both sides) Take the stem and leaf and rip the stem off from the middle of the leaf.
- Lay several together and roll, start cutting down the leaves.
- Put several handful of the collards in water continue to add until all in pot.
- Cover and let it simmer for several hours.
- Check and add water when needed.
- Also, season when needed during the cooking process.
- Sometimes I will put chopped onions,turnips or a small bunch of mustard greens, turnip greens or spinach to add a differnt taste.
- "Orto clean out my fridge.
- "It's hard to mess up collards.
- Oh and the taste is wonderful.
- Foot Note: I forgot about the pecan. They say it takes the smell away.
Love Collard Greens, this receipe is sooooooo easy:-)
A five hour simmer cooked my garden fresh collards and a ham shank to perfection. I added crushed red pepper and a peeled onion, halved. It melted into the collards by the time they were served. Awesome, Redallnite.