Collard Greens are so yummy and they freeze well too.
Place pork in a large pot; fill halfway with water and cook, covered, on medium low heat for about 2 hours.
Meanwhile, remove stems (including the interior stems) from the greens and cut leaves into fairly large pieces, rinse several times in warm salted water and drain.
After ham hock is cooked to tender, remove from the pot, cut into bite sized pieces, return to pot and stir in the salt and pepper. Add enough greens to fill the pot and cover. As the greens shrink, add more, stirring occasionally, until all the greens are added. Cook greens for another 1 to 2 1/2 hours until they are tender.
By Deeli from Richland, WA
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
How do I cook seasoned fresh collard greens?
By zmt
Keep in mind that collard greens will taste bitter unless the stems, including the interior stems, are removed and ham parts are used in cooking them to further remove the bitterness.
Collard Greens
Serves 8
Ingredients:
1 smoked ham hock or chunk of salt pork
Water
7 - 8 lb collard greens
3 tsp salt
1/4 tsp pepper
Directions:
Place pork in a large pot; fill halfway with water and cook, covered, on medium low heat for about 2 hours.
Meanwhile, remove stems (including the interior stems) from the greens and cut leaves into fairly large pieces, rinse several times in warm salted water and drain.
After ham hock is cooked to tender remove from the pot, cut into bite sized pieces, return to pot and stir in the salt and pepper. Add enough greens to fill the pot and cover. As the greens shrink, add more, stirring occasionally, until all the greens are added. Cook greens for another 1 to 2 1/2 hours or until they are tender.
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Does any one know anything about making collard greens. I had them once and they were very good. Now I want to make them.
