Collards are always better in cooler weather. The old timers say especially after the frost gets on them. Look for smaller leaves with no worm holes in them. The larger ones can be tough and bitter. Here's what you need:
2 bunches of collards
1 can chicken broth
butter
ham hocks
ham steak
Here's what you do:
Wash greens real well. Nothing worse than gritty greens. Cut up. put the chicken broth in a big pot and start to heat along with 2 big spoonfuls of butter. Start adding greens and letting them cook down until you get them all in the pot. If you think you need water add some but the greens will make liquid as they cook. Add ham hocks, and cut up 1/2 the ham steak and put it in. Add salt, pepper, spoonful of sugar and a dash of vinegar. You can add Tony's or some chopped hot peppers if you like. Now cover and let them simmer until tender. You can take the hocks out and cut all the meat off and give the bones to the puppies. Don't let them cook dry. Best if made one day, and eaten the next, but we usually can't wait.
Collard greens are one of my favorites. My husband's mother taught him how to make them. We cook them a little differently. We start off with fatback and water, add the greens, season, and cook them down. Cool and put in refrigerator overnight. The next day, fry some bacon, put the collard greens in the bacon grease, and cook some more. Add 1-2 tablespoons sugar. Yum, yum, yum!
ReplyDelete