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