| 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 <[email protected]> on Mar 22, 1997
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