COLLARD GREENS (Spring greens in the U.K.) An important note here... the seasoning ingredients listed here are a guideline. These are the minimum level you will need. If you like your greens sweeter, add a bit more sugar. Always taste your food to make sure the salt level is not too low or high bc not all ingredients are created equal. The ham hocks you have may or may not have been seasoned... which will change the amount of salt needed.
2 smoked ham hocks (or a smoked turkey leg)
3 lbs fresh collard greens, washed and trimmed 1 tbsp apple cider vinegar 1 tablespoon brown sugar Salt to taste 1/4 teaspoon pepper Hot sauce (to taste)
Cover ham hocks with water in a 10-qt. stockpot over medium heat. Allow to simmer until Hocks are tender... about an hour and a half to 2 hours. Season water with vinegar, brown sugar, salt, pepper and hot sauce. Add Greens, simmer and cook until tender. I tend to only cook my greens for 20 to 30 min and then turn them off and allow them to cool in the pot. This prevents your greens from getting mushy when reheated and served. If serving right away cook 30 to 45 min or until the greens are tender.
Pro tips: *If possible, make sure your smoked meat has a heavy smoke. If not, use an extra piece. The flavor of your meat is everything. *Once the greens are cooked and just before serving, pour your cooking liquid into a separate pan. Reduce until your broth has thickened a bit. Pour back into your greens. This adds an almost naughty and rich flavor to your greens.