You may also like
Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 2 Lb smoked ham hock or smoked country bacon
- 6 lbs collards, stems and ribs removed, leaves cut into 1" ribbons
- 1/2 cup olive oil
- 3 medium onions, coarsely chopped
- 1 1/2 T garlic, minced
- 1 1/2 t crushed pepper
- Salt & pepper
- Two 28oz cans tomatoes
Method
- 1. Put the ham hock in a stockpot. Cover with 4 quarts water and cook over moderate heat 2 hours. Strain and chill. Skim off fat.
- 2. In a large casserole, bring pork stock to boil add collards and cook till tender, 30 to 40 minutes. Drain the greens reserving liquid.
- 3. Wipe out the casserole, add oil and onions and cook until translucent. Add the garlic, crushed red pepper and 1/2 t salt and pepper. Cook for one minute. Add the tomatoes and 3 cups reserved cooking liquid. Simmer till tomatoes begin to break down about 15 minutes. Add collards and cook till heated through and collards are soft and silky.
