Collard greens are popular in southern cuisine and are a nutritional source of vitamin C and calcium. When selecting collards to buy, chooses ones with dark leaves and without yellow spots or holes. Cleaning the collards prior to cooking them is essential, as dirt and grit can go unnoticed because of the dark color. Collards are not in season for all year long, so getting them fresh is a challenge. However, they freeze well for enjoyment all year long.
Things You'll Need
- Collard greens (4 bunches)
- Ham hock or smoked turkey hock (1 small)
- Green onions (4 stalks)
- 2 stalks of celery
- 2 cloves of garlic
- 1/2 tsp. salt
- 1 tsp. pepper
- 2 tsp. red pepper flakes
- Stock pot (large)
Fill a large stock pot about half full with water and bring to a rolling boil. Cover pot with a lid so that it will come to a boil faster.
Rinse collard greens under cold water several times to assure all dirt is removed. Break off the stem close to the bottom of the leaf and cut each leaf in half. Set aside.
Add ham or turkey hock to the pot. Adding turkey will add fewer calories to the collards.
Add collard greens slowly to the pot. Use a long spoon to press them down into the water.
Cover the pot partially with a lid and reduce to a simmer. Let collards simmer for an about an hour.
Chop the green onions, celery and peeled garlic coarsely. Add salt, pepper and crushed red pepper flakes to the pot after the collards have cooked for about 20 minutes.
Tips & Warnings
- Chopped jalapeno peppers can be served with the collards.
- Overcooking collards will deplete them of their nutrients.
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