Eastern Nc Collard Greens

Recipe by Busters friend
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READY IN: 3hrs 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
  • Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
  • Cool liquid & ham hocks.
  • Pick bones from meat & skin - chop both roughly & return to pot.
  • Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
  • Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
  • Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
  • Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.
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