Southern Collard Greens

Everything You Need To Know To Make That Perfect Dish

Are you interested in preparing a delicious collard greens recipe? Yes, I thought so. Well you've come to the right place. Cooking greens is not as hard as you may think.

I grew up down south where greens are plentiful. Since childhood I have always loved collards. In any given week I would find myself enjoying a side dish of collard, mustard or turnip greens. I've since introduced my son to this delicious and healthy vegetable and he can't seem to get enough.

My mother taught me to cook greens when I started to take interest and that's what I'm going to share with you. Come let me share my experience and knowledge with you. You'll see that cooking greens is easy.

Collard Greens Recipe

Recipe Ingredients:

6-8 Bunches Of Collard Greens
2-3 Smoked Ham Hocks
Garlic Powder To Taste
Season Salt To Taste

Cookware and Utensils:

1 – 5 Or 6 Qt Boiling Pot
1 – Cutting Board
1 – Sharp Knife

Recipe Instructions:

As always the key to great cooking is being prepared and using quality ingredients.

Lets start with cooking your ham hacks. Add ham hocks to boiling pot and fill with water. Cook on medium heat for 2-3 hours until meat is tender. Meat is done when it begins to fall off the bone. Add additionally water if necessary.
While the ham hocks are cooking go ahead and clean and cut your greens. Greens should be rinsed several times in cold water to remove dirt or sand. After greens are clean, stack several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut leaves into 1 inch thick strips.
When your ham hocks are done, add the greens, garlic and season salt to the same pot. Boil on low heat for 1-2 hours until greens are tender. Stir your greens often to distribute the ham hock and increase the flavor. About halfway through cooking taste test your greens and add more seasoning if necessary.

This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/

Enjoy your Collards with Ham Hocks.

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