Recipe by southern chef in louisiana
This recipe is so good it even makes canned and frozen greens taste like fresh. You could also use it for turnip greens and mustard greens. This is a mixture of both of my grandmothers' recipes.
Top Review by Susanne Baskin
Very good! I have tried this with turnip greens with equal success. For easier prep try this in the crock pot. Just throw everything in with the smoked meat on top, put in on low for 6-8 hours, or high for 3-4 hours.
- 1 bunch collard greens, washed and cut into pieces do not cut up the stems
- 1 large onion, chopped
- 1⁄4 cup vinegar
- salt and pepper
- 3 hot peppers, chopped up
- 2 large ham hocks (also you could use a ham bone,smoked bacon about 7 slices or any other smoked pork product)
- 1⁄4 cup water
Directions See How It's Made
- Saute your onion in a large cast iron pot with just a touch of oil (1 tsp). Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking).
- Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir.
- Add the greens. Mix up after each handfull. Don't worry, the greens will come to the top but will reduce as the cooking wilts them.
- Continue to stir until wilted; then turn to low, cover and let cook for about 2 hours stirring once in a while and tasting to see if you need more salt and pepper.