vault backup: 2026-04-18 19:02:34

collards.md

@@ -2,7 +2,57 @@
 id:
 aliases: []
 title: Collards
-up: "[[recipes]]"
 tags: []
+up: "[[recipes]]"
 ---
 # Collards
+
+## Ingredients
+
+* 2 tablespoons bacon fat, lard, or vegetable oil
+* 1 medium onion, sliced from root to tip
+* 2 ham hocks
+* 2 cloves garlic, minced
+* 4 cups chicken stock
+* 1--2 cups water
+* 2 pounds fresh collards, washed
+* ? tsp. salt
+
+## Instructions
+
+1. Tear or cut the collard greens from the stems.
+    Set aside the greens.
+    Chop the stems into half inch pieces.
+
+2. Heat the **fat** in a large pot over medium-high heat.
+    Add the **onion** and chopped collard stems.
+    Sauté, stirring often, until the edges begin to brown (about 5 minutes).
+
+3. Add the **ham hocks**, **garlic**, **stock**, and **water**.
+    Bring to a simmer, then cover and cook for 1 hour.
+    While cooking, slice the collard greens
+    into half inch wide ribbons. 
+
+4. Add the collard greens.
+    Continue to cook, partially covered,
+    until they are tender (45--60 minutes).
+
+5. Remove the ham hocks.
+    Remove the meat from the bones.
+    Chop the meat and add back to the greens.
+
+6. Add the **salt** and more to taste.
+    Optionally serve with vinegar and hot sauce.
+
+## Notes
+
+* Pair with [[cornbread]] to soak up the potlikker.
+
+> Only a culinarily-illiterate damnyankee (one word)
+> who can't tell the difference between beans and greens
+> would call the liquid left in the pot after cooking greens
+> "pot liquor" (two words) instead of "potlikker" (one word)...[^1]
+
+[^1]: Zell Miller, Lieutenant Governor of Georgia,
+    in "POT LIQUOR OR POTLIKKER?,"
+    _New York Times_, Section A, Page 18, February 23, 1982.