SOUTHERN COLLARD GREENS

2-3 lbs. Collard Greens (cleaned and trimmed)

5 oz. Smoked Pork bones or Ham Hocks

1 small Onion (quartered)

Olive Oil

4 cups water

1 Onion (diced)

1 small chile pepper (seeds removed)

Prepare Greens:

Rinse the greens well. Clean greens by removing the heavy leaf veins, and roughly trim or tear into 2 to 3 inch pieces. Set aside in a bowl while broth is prepared.

Prepare Broth and Pork:

In a covered pot, saute the pork bones or ham hocks with the onion in olive oil until they are beginning to brown. Add 4 cups water, and simmer for 30 minutes. Remove from heat. Set the pork bones or ham hocks aside. Run the broth through a sieve into a dutch oven or stock pot. Clean the meat from the bones.

To the broth add the prepared Pork or Ham, prepared Collard Green, diced Onion, Chile Pepper.

Bring to a simmer on medium heat. Reduce heat to very low just to keep at a slow simmer for at least one hour.

Hint: Serve as a side dish with a splash of Red Wine Vinegar.

Preparation Time: about 2 hours
Serves: 4 - 6

DavidLee Recipes © 2010