COLLARD GREENS AND HAM HOCKS

Greens are an integral part of "Soul Food". They were inexpensive and healthful and easily grown at home.

COLLARD GREENS AND HAM HOCKSINGREDIENTS: 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

DIRECTIONS: 

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.












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