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West Meck Collard Greens

Every year when I was teaching, we prepared a Thanksgiving luncheon for the staff. When planning the menu my students said there had to be collard greens on the menu. This is the recipe we all agreed upon and it was always a hit.
Ingredients

  • 4 lbs. young collard greens

  • 3 T olive oil

  • 1 onion, thinly sliced

  • 2-4 cloves of garlic cloves, smashed and minced

  • 2 large smoked ham hocks

  • 2 bay leaves

  • 2 quarts Chicken broth,

  • low sodium

  • ¼ cup apple cider vinegar

  • 1 T sugar

  • 1 tsp. red pepper flakes

  • Salt and pepper

  • Serves 8 - 10

Directions
  • To prepare the greens, cut away the tough stalks and stems of the collards, and discard any bruised or yellow leaves.
  • Fill the sink wit water and salt, wash thoroughly to remove grit, 2 to 3 times. Dry thoroughly, stack up several leaves and hand shred them into thin ribbon like pieces. Repeat until all the leaves are shredded.
  • Coat a large stock pot with olive oil and place over medium heat. Ass the onion and garlic, stirring to coat. Then add the ham bones and bay leaves. Cook for about 8-10 minutes.
  • Taste the broth, make sure it has a good flavor before adding greens.
  • Pack in the greens, pushing them down into the stock pot.
  • Add the broth, vinegar, sugar and red pepper flakes.
  • Bring to a boil for 10 minutes, until the greens start to wilt. Turn the greens over with a spoon, but do not stir.
  • Lower the heat to a gentle boil, cover the pot and let cook for 45 minutes.
  • Taste the “pot liquor”, the broth checking for seasoning. Salt and pepper to taste. Cover and let gently cook for 15 minutes more.

Categories

EntreeAmericanSide DishVegetarian