EASTERN NC COLLARD GREENS
Once the first frost kisses the collards, they are ready for picking. We get entire plants, cut at the base like cabbages from certain roadside stands & use 'em all! Big flat heavy leaves are every bit as good as tender inner leaves if done right. Some folks cut out the center ribs on the bigger leaves - we prefer to string out the strings & snap the stems up. We were also taught not to cut a collard, they are to be torn after soaking in 3 sinkfuls of water to remove any grit. Start the braising pot a the evening before cooking collards, to give the ham hocks time to cook down. Don't be daunted by the amount - collards do cook down a lot! Remember to serve with cornbread to sop up the pot liquor - this can be a full meal for collard lovers. Dig in! For the pork averse, 5 or 6 smoked turkey wings may be substituted but they lack tha "jes right" flavor of ham hock. Interestingly, ham hock is very low in fat & provides more flavor in the form of gelatin (like oxtail) - apparent only after chilling the pot liquor! ***make a big batch as these freeze great in freezer bags for later use***
Provided by Busters friend
Categories Collard Greens
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
- Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
- Cool liquid & ham hocks.
- Pick bones from meat & skin - chop both roughly & return to pot.
- Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
- Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
- Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
- Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.
Nutrition Facts : Calories 62.1, Fat 0.8, SaturatedFat 0.1, Sodium 275.2, Carbohydrate 11.4, Fiber 6.4, Sugar 1, Protein 4.8
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Gulfam Jatoi
[email protected]I'm not sure what I did wrong, but my collard greens turned out bitter and tough. I followed the recipe exactly, so I'm not sure what went wrong.
Zuhura Mbaga
[email protected]This recipe is a family favorite! We make it every year for Thanksgiving and Christmas. The collard greens are always a hit and everyone loves them.
Chiomzy mark
[email protected]I love this recipe! The collard greens are always tender and flavorful. I also love the addition of the ham hock, which gives the greens a really rich flavor.
Jameel ahmednaserani446
[email protected]These collard greens were a bit too salty for my taste, but they were still good. I would recommend using less salt if you don't like salty food.
Hannah Wazili
[email protected]I've never made collard greens before, but this recipe made it easy. The greens were delicious and my family loved them. I'll definitely be making this recipe again.
Llion Judah
[email protected]These collard greens are the real deal! They're just like the ones my grandmother used to make. I love the smoky flavor from the smoked turkey neck and the spiciness from the cayenne pepper.
Joseph Kimbrough
[email protected]I'm not a big fan of collard greens, but I tried this recipe and was pleasantly surprised. The greens were tender and flavorful, and the pot likker was delicious. I would definitely make this recipe again.
Mithlaj Ahamed
[email protected]This recipe was a disaster! The collard greens were tough and bitter, and the pot likker was watery and tasteless. I would not recommend this recipe to anyone.
Umer Jhung
[email protected]The collard greens were good, but I found the recipe to be a bit bland. I added some extra seasonings, such as garlic powder, onion powder, and paprika, to give the greens more flavor.
Ope Jacob
[email protected]These collard greens were a bit too spicy for my taste, but they were still good. I would recommend using less cayenne pepper if you don't like spicy food.
JH Nayem
[email protected]I've made this recipe several times now and it never disappoints. The collard greens are always tender and flavorful, and the pot likker is amazing. I like to serve the greens with cornbread and black-eyed peas.
Rk Hridoy
[email protected]This recipe is a keeper! The collard greens were delicious and my family loved them. I especially liked the addition of the smoked turkey neck, which gave the greens a really rich flavor.
Isaack Marseil
[email protected]These collard greens were some of the best I've ever had! The recipe was easy to follow and the greens turned out perfectly tender and flavorful. I will definitely be making this recipe again.