2 bunches, about 5 lbs, collards, cleaned and stems removed, roughly chopped
kosher salt and freshly ground black pepper to taste
additional vinegar and hot sauce if desired
Instructions
Place a stockpot over low heat. Add the bacon and slowly cook to render the fat. When the bacon is crisp, remove and reserve. Cook the onion in the rendered fat until softened and slightly colored, about 5 minutes. Pour in the broth and the remaining ingredients except for the collards. Increase heat and bring to a boil. Reduce to simmer, and continue cooking 20 minutes. This is the pot likker.
Add in the collards, a handful at a time, stirring after each addition until wilted. Yes, it will all fit in there. Cook over low heat for 2 hours or until tender.
Remove the hock and let cool. Drain the collards, reserving the liquid. Place liquid in the refrigerator for a quick cool down. Chop collards if desired. Taste for salt and pepper. Break apart hock, separating fat and meat and finely dice the meat, then stir into the collards. Remove the pot likker from the fridge, skim the white stuff off the top and stir it into the collards. Reserve the liquid for dipping cornbread.
Transfer the collards to a bowl and top with the crisp bacon. Serve with bottle of vinegar and hot sauce. Freeze any leftovers.
Originally Submitted
8/24/2015
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