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Collard
Greens
Ingredients:
2-3 smoked ham hocks
2 cups water
3 pounds collard greens
3 cups beef broth, homemade or canned
1/8 teaspoon hot red pepper flakes, crushed
Directions:
Bring the ham hocks and water to a boil over high heat in a large
Pot. Reduce the heat and simmer, covered, for 1-2 hours, or until
the meat is falling-off-the-bone tender.
Wash the greens thoroughly under running water to remove grit.
Discard the stems and chop the greens coarsely.
Increase the heat under the ham hocks to medium-high, and add some
of the greens to the pot. Cover, and let the greens wilt, about 5
minutes; stir the greens down. Repeat the process with more batches
until all the greens fit into the pot.
Stir in the broth and red pepper flakes, and bring to a boil. Reduce
the heat to medium-low and cover partially. Cook, stirring
occasionally, until the greens are very tender, about 1 hour.
Note: You can eat the ham hocks right along with the greens,
or remove the meat from the bones, chop, and stir back into the
greens, discarding the bones. Serve with hot sauce on the side.
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