---
title: Collards
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.