INGREDIENTS

INSTRUCTIONS

by Lucille Ricks (Wife of a Buffalo Soldier)  Put ham hocks in large
Dutch oven or soup pot, cover with water,  bring to boil, cover pot and
simmer 2 hours.  Remove hocks to cool.  Wash the greens until any grit
is gone. Discard discolored greens and  cut off stems. Strip leaves off
thick stems. Place greens in large  pot, tear them in pieces as you add
them. This will need to be done  in batches because greens will wilt
down.  Simmer.  Cut meat off hocks and add to pot along with drippings,
onion chopped  fine and garlic. Brown bacon, crumble and add to pot
along with bacon  drippings. Simmer covered 4-5 hours. Stir and add
water as necessary  to make pot likker.  Collards tend to be kind of
bitter, add about 2 T. sugar or so to  taste. Also, most southerners
like some heat to their greens. I add  3-4 Tabasco peppers. The ones in
the bottle (Crystal makes one kind)  with vinegar on them and a shake
on top. I add the peppers to the  greens as they cook. Just be sure and
take them out before serving.  Greens are great served with anything
pork and definitely rice. They  should also be served with the Pepper
Vinegar and Red Devil Hot Sauce  as table condiments. Pot Likker is the
water in the pot that the  greens were cooked in. Southerners LOVE it
served over hot cornbread.  Posted to bbq-digest by "Edwin Pawlowski"
<esp@snet.net> on Jan 6,  1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus rights wrongs”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 340
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 0mg
Sodium: 292.8mg
Potassium: 563.6mg
Carbohydrates: 36.8g
Fiber: 4.9g
Sugar: 2.2g
Protein: 7g