Page 147 - Family cookbook v30_Neat

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Melissa Sutherland

Ham Hock and Collard Greens

1 Ham Hock (must be cooked the night before)

Collard greens

Garlic powder and other spices you like

1 onion chopped fine

Bacon if you have some

1. The night before you want to cook your collards, prepare your ham hock by
boiling it in water and a little olive oil until done. Then put the whole pot,

broth and all in the refrigerator.

2. The next day take the collard greens and rinse them in cold water in the sink.

3. Remove the stems and tear the leaves into pieces.

4. Take the ham hock out of the pot, reserving broth.

5. Add the collard greens to the broth.

6. Cut all the meat off of the ham hock and put it in the pot with the greens.

7. Add raw chopped onions, or sauté them first if you prefer.

8. If you have any bacon left over, take that and cut it up and add to the greens

for more flavor.

9. Cook all day, turning occasionally, so it doesn’t stick to the bottom of the pot.