Collard greens recipe

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Ingredients

  • 2 bunches collard greens, washed and de-stemmed
  • 4 strips bacon, cut into 1-inch (2 cm) squares
  • 1 tablespoon garlic, minced
  • 1 medium onion, sliced
  • 3 quarts (3 L) water
  • 1 teaspoon black pepper
  • 1 ham hock, smoked
How to Make It
  1. Wash collard greens thoroughly. Remove the stems.
  2. Once all leaves are removed and stems discarded take 6–8 leaves at a time and roll them up. Using a chef ’s knife, cut the rolls every inch or so. Once cut, put all the cuttings into a large bowl and set aside for later.
  3. In a large stock pot, cook bacon until dark and crispy. Remove bacon and retain the drippings in the pot. Set bacon aside for garnishing later.
  4. Sauté garlic and onion in drippings until onions are translucent. Now drop in the collards a handful at a time. Toss them with a long spoon until they have wilted to ½ their original size.
  5. Add water, black pepper, and ham hock. Stir well and bring to a slight boil. Reduce heat and let simmer for 30–40 minutes or until tender.
  6. Chop bacon into small bits. Remove the collards from pot and place in large serving bowl. Garnish with chopped bacon bits.
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