Prep 20 mins
Cook 3 hrs
This recipe is from a local cookbook, "Friends of the Market". I've found a lot of good recipes in it. I haven't tried this one yet. The cookbook is a collection of recipes from customers of the Mauldin Open Air Market. The author says that many people will not eat collards because they are bitter, but when fixed this way they are not bitter. Collard greens are a traditional dish to serve on New Year's Day, along with black-eyed peas and hog jowls.
- 2 bunches , young tender collards
- generous pinch baking soda
- 1 ham hock, country cured
- 1 teaspoon sugar
- 1 teaspoon crushed red pepper flakes
- Remove stems and center ribs from collards and discard. Wash collards several times to remove any grit or dirt. Place in a pot and cover with cold water. Add generous pinch of baking soda. Bring to a full rolling boil. Pour all of this green water off. (This is known as par-boiling.).
- Put collards back into the pot. Cover with fresh cold water. Add ham hock, sugar and crushed red pepper. Cover and cook for two to three hours, adding water as necessary.