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Ingredients
- 2 to 3 lb. collards
- 3 ham hocks or ham juice
- 1/2 pot water
- salt and pepper to taste
- 2 pinches red pepper
Method
- Clean
- collards very well.
- After cooking a ham, reserve the juice
- or cook 3 ham hocks until tender.
- Place cleaned and chopped
- greens in juices from meat.
- Cook greens until tender, about 1
- 1/2
- hours under slow flame.
- Add salt, pepper and red pepper.