Country Collard Greens

Name: Country Collard Greens
Cuisine: American
Ingredients: 8 cups (2 quarts) water; 3 to 3½ pounds collard greens or kale, tough stems removed and leaves roughly chopped; 3 to 3½ pounds collard greens or kale, tough stems removed and leaves roughly chopped; 3 to 3½ pounds collard greens or kale, tough stems removed and leaves roughly chopped; 1 smoked ham hock (about 1 pound); 4 medium onions, chopped; 2 medium green or red bell peppers, seeded and chopped; 2 medium green or red bell peppers, seeded and chopped; ⅔ cup cider vinegar, preferably unrefined; 1 tablespoon honey; 3 garlic cloves, minced; 1 tablespoon coarsely ground black pepper; 2 teaspoons Tabasco or other hot pepper sauce, or more to taste; 2 teaspoons Tabasco or other hot pepper sauce, or more to taste; 2 teaspoons celery seeds

Preparation info

Serves
8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Another sweetened Southern vegetable dish, these greens may be the perfect accompaniment to barbecue. The combination of the two offers a blend of honey, smoke, and spice that would be the envy of any honky-tonk angel.

Ingredients

8 cups (2 quarts) water
3 to 3½ pounds collard greens or kale

Americas
United States
Side dish

Method

Combine all of the ingredients in a large pot and bring to a boil. Cover and simmer for about 2 hours. With a slotted spoon, remove the ham hock. When the hock is cool enough to handle, pick the meat from it in small chunks or shreds and return it to the pot. Reheat the greens briefly, if necessary. Serve warm with some of the liquid (the “pot likker”). Leftovers keep for several days.