Collard Greens
Source of Recipe
Aunt Saunny
One batch of fresh collards
Ham hock (it was about 1/2-3/4 of a pound)
1/2 tablespoon of salt
1/4 tablespoon of pepper
1/4 tablespoon of garlic powder
1 tablespoon of Vegeta (This could be kind of hard to find - it is a
big seasoning in Europe, and I have only found it in specialty
stores or in big cities. You could also substitute that for 1
tablespoon of seasoned salt, if you don't have Vegeta.)
3/4 tablespoon of Tabasco sauce (regular red kind)
Boil everything except the greens in about 3-3 1/2 quarts of water
for about 30 minutes. Then, add the greens (washed, of course), and
let them boil on low heat for about an hour and a half.
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