6 ham hocks, smoked
1/2 teaspoon chile flakes
water, as needed
4 pounds collard greens
2 green onions, small dice
2 teaspoons brown sugar
2 fluid ounces cider vinegar
salt and pepper, to taste
Servings: 8
1. In a medium saucepot, combine the ham hocks and chile flakes. Cover with 1 inch (2.5 centimeters) of water, bring to a boil, reduce to a simmer and cook until the hocks are tender, approximately 1 hour. Remove the hocks from the pot, reserving the cooking liquid, which is known as pot liquor.
2. Wash, trim and cut the collard greens. Add them to the pot liquor and simmer until tender, approximately 45 minutes to 1 hour.
3. Add the green onions, sugar and vinegar to the greens. Bring to a simmer and reduce the liquid until it coats the collard greens. Season to taste with salt and pepper.
4. Remove the meat from the ham hocks and cut into a medium dice. Stir the diced ham into the greens and serve.
1/2 teaspoon chile flakes
water, as needed
4 pounds collard greens
2 green onions, small dice
2 teaspoons brown sugar
2 fluid ounces cider vinegar
salt and pepper, to taste
Servings: 8
1. In a medium saucepot, combine the ham hocks and chile flakes. Cover with 1 inch (2.5 centimeters) of water, bring to a boil, reduce to a simmer and cook until the hocks are tender, approximately 1 hour. Remove the hocks from the pot, reserving the cooking liquid, which is known as pot liquor.
2. Wash, trim and cut the collard greens. Add them to the pot liquor and simmer until tender, approximately 45 minutes to 1 hour.
3. Add the green onions, sugar and vinegar to the greens. Bring to a simmer and reduce the liquid until it coats the collard greens. Season to taste with salt and pepper.
4. Remove the meat from the ham hocks and cut into a medium dice. Stir the diced ham into the greens and serve.
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