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Southern Collard Greens

Source of Recipe


A Food Obsessed Life, by Michael Lee West






List of Ingredients



• 3 to 4 lbs. collard greens
  
• 2 tsp sugar (or to taste)
  
• 1 smoked ham hock
  
• Salt and pepper to taste
  
• 1 dried hot red pepper pod, whole (or cayenne to taste)
  
• 1 onion, chopped (optional)
  






Instructions



1. Fill a large pot with three quarts of cold water. Add the sugar and ham hock (and, if using onions, add 1/4 cup of the onions); boil for 40 minutes.
   
   
2. Meanwhile, wash the greens thoroughly: Wash 3 times and change the water each time; if, after the third washing, there's any gritty residue left behind, wash again.
   
   
3. Pull off stems. Stack the collard green leaves, roll them; then cut into 2-inch slices.
   
   
4. Place collards in the pot with the ham hock (and remaining onions, if using). It will be full, but greens will wilt as they cook. Add the pepper pod (or cayenne) and season to taste with salt and pepper.
   
   
5. Cook for one hour; remove ham hock but leave any bits of meat that fall off into the greens. Serve with skillet corn bread.
   
   Makes 4 to 6 servings.