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Jim's Collard Greens

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11-Jun-2015 01:51 PM


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12 c. washed, steamed and roughly chopped collard greens (2 large or 3 medium bunches)

2 T. olive oil

1 c. diced onion or leeks, diced

1 T. minced garlic

1 smoked ham hock or 2 smoked neck bones

3 T. cider vinegar

9 c. chicken broth

2 t. Tabasco or Fielder’s hot sauce

Salt and pepper to taste


Wash the collard greens very thoroughly with cold water, remove the center stem and the large ribs and chop.  They should still be leafy.  Heat the olive oil in a stockpot.  Add the onion and garlic and sauté for 2-3 minutes, stirring, or until the onions are translucent.  Add the ham hock or neck bones and the vinegar.  Gradually add the collard greens.  Cook the greens over medium heat, stirring occasionally, until they are all wilted.  As they wilt, you can add the remainder.  Add the chicken broth and hot sauce when all the collards are in the pot.  Bring to a boil and simmer for 1 hour and 45 minutes to 2 hours, adding more chicken broth, if necessary.  They are done with silky in texture and have a good flavor.  Serves 4.