INGREDIENTS: SERVES 6
● 1 each smoked ham hocks
● 4 cups water
● 2 pounds collard greens
● 1 tablespoon salt
● 1½ teaspoons crushed red pepper flakes
● 1 tablespoon sugar
● ¼ cup bacon drippings
1. Put the pork skin and bone (smoked ham hocks) into a 5 quart pot with the water. Heat to
boiling, then reduce to a simmer. Cover the pot and simmer for 45 minutes. Skim the foam
from the broth once or twice.
2. Meanwhile, prepare the collards: Cut away the very thick part of stems. Wash the collard
greens thoroughly - They can be very gritty. Drain them by shaking off any excess water and
chop them into small pieces.
3. Stir the collard greens into the pot and add the salt, red pepper, and sugar. Drizzle all
with the bacon drippings. Cook, covered, at a lively simmer until the collard greens are
tender, about 20 minutes.
4. Turn off the heat and check the seasonings. Cover the pot and let the collard greens sit
a few minutes before serving.