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Ingredients
- 1 1/2 qt. water
- 1 tsp. crushed red pepper
- 1 1/2 lb. smoked pork neck bones or ham hocks
- 8 lb. collards
- 2 tsp. sugar
- salt and pepper to taste
Method
- Place water, red pepper and meat in large pot and boil for 1 hour.
- Prepare greens by discarding damaged or yellowed leaves. Cut away tough stems from each leaf.
- Wash greens individually until water runs clear and free of dirt and grit.
- Collard greens are large and usually require cutting before cooking.
- To do so, fold leaf in half at its center vein, fold over once or twice, then cut in half with scissors or a knife.
- Add remaining ingredients to meat in boiling water and then the greens.
- Cover and cook rapidly for about 30 minutes or until greens are tender yet firm.
- Serve with diced raw onions and vinegar.
- Yields 16 servings.
