Old-Fashioned Collard Greens

Jennifer Davick
It’s not uncommon for Southerners to “put on a pot of collards” at lunchtime and cook them until supper. When shopping for collard greens, buy by the bunch. Avoid bunches with shriveled and yellowed leaves.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Bake: 2 Hours, 40 Minutes

Ingredients

1 1/2 pound smoked ham hocks
1 tablespoon hot sauce (such as Tabasco)
1 teaspoon celery salt
3 bunches fresh collard greens (about 2 3/4 lb.)

Preparation

1. Place first 3 ingredients and 1 qt. water in a large Dutch oven. Bring to a boil; simmer, uncovered, 1 hour.

2. Trim and discard thick stems from bottom of collard green leaves. Tear leaves into 2-inch pieces. Place leaves in a large bowl of water. Swish leaves around to remove any dirt. Remove leaves from bowl, and discard water. Add leaves to Dutch oven; stir. (The pot will be full, but the leaves will cook down.) Cover and simmer, stirring every 30 minutes, for 1 1/2 hours.

3. Remove ham hocks; remove meat from hocks, and chop. Discard any fat. Return meat to Dutch oven. Serve greens with a slotted spoon. Pass with Hot Pepper Vinegar. Reserve and enjoy potlikker.

 

Note:

Potlikker is the liquid that remains in the pot after greens are cooked. It’s packed with vitamins from the greens and is often enjoyed in a small soup bowl with cornbread. Some Southerners dunk cornbread in it; others crumble the bread right into the bowl. No matter the amount, it’s never acceptable to throw out the potlikker.

Rebecca Lang,

Around the Southern Table

October 2012