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Categories:Viewed: 75 - Published at: 9 years ago
Ingredients
- 4 cups Cold Water
- 1-1/2 cup Low Sodium Vegetable Stock
- 32 ounces, weight Fresh Collard Greens
- 1 teaspoon Sea Salt
- 1 Tablespoon Black Pepper
- 3 Tablespoons Malt Vinegar
- 1 whole White Onion, Peeled And Quartered
- 4 ounces, weight Ham Hock
Method
- In a large lidded stock pot over medium heat, add water and vegetable stock. Add collard greens (be sure to rinse them well), salt and pepper. Stir gently. Add remaining ingredients. Keep cooking, covered, over medium heat for 20 minutes (greens will reduce in size). Stir and lower heat to medium low. Cook an additional 40 minutes, stirring occasionally. Keep lid on pot.
- Serve with salt, pepper, malt vinegar, to taste. These are so flavorful and are a Southern staple!
