Name: Collard Greens (P/c)
Ingredients: 5 lb Collard greens, cut up; 6 c Ham hock liquid; 2 Ham hocks; Salt, to taste; Freshly ground pepper, to; Taste; 3/4 ts Sugar

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	6	Servings

INGREDIENTS

5	lb	Collard greens, cut up
6	c	Ham hock liquid
2		Ham hocks
		Salt, to taste
		Freshly ground pepper, to
		Taste
3/4	ts	Sugar

INSTRUCTIONS

Recipe by: Ron Morris Put ham hocks in pressure cooker with 6 cups of
water. Cook for 20 minutes (if you don't have a pressure cooker boil the
ham hocks for thirty minutes in a pot while maintaining 6 cups liquid).
Meanwhile, clean greens thoroughly and cut the leaves off each side of the
main stem, then cut the leaves into whatever size you like. Place the
greens in a large pot (I use a 12 qt. stainless steel stock pot), add ham
hock liquid, ham hocks, salt, pepper and sugar. Stir and simmer to desired
tenderness (1-6 hours). Correct for seasonings and give them a good stir
every once in a while. When done, add bits of ham from the hocks (optional)
and serve with hot pepper sauce (peppers in vinegar). **NOTE** If the ham
hock taste is too strong for you try using only one hock OR, 3 cups ham
hock liquid and 3 cups water.
Posted to MM-Recipes Digest V4 #082 by Simps <c.simpson@worldnet.att.net>
on Mar 22, 1997

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