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.

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