1.6 KiB
id, aliases, title, tags, up
| id | aliases | title | tags | up |
|---|---|---|---|---|
| Collards | 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
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Tear or cut the collard greens from the stems. Set aside the greens. Chop the stems into half inch pieces.
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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).
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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.
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Add the collard greens. Continue to cook, partially covered, until they are tender (45--60 minutes).
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Remove the ham hocks. Remove the meat from the bones. Chop the meat and add back to the greens.
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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
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Zell Miller, Lieutenant Governor of Georgia, in "POT LIQUOR OR POTLIKKER?," New York Times, Section A, Page 18, February 23, 1982. ↩︎