Easternnccollardgreens Recipes

EASTERN NC COLLARD GREENS

Steps:

• 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.

BEST EVER COLLARD GREENS

Steps:

• Heat broth.
• Add remaining ingredients.
• If there is not enough broth to cover greens, add more.
• Bring to a boil, then reduce heat& simmer for about 3 hours.
• Remove bay leaves.

GRANDMA'S SOUTHERN COLLARD GREENS

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.