Collard Greens - a Southern Recipe Using Neck Bones or Ham Hocks.
Collard Greens - Cooked Southern Style using pork meat
A Southern Recipe for Country Cooking using neck bones or ham hocks
Collard Greens are a seasonal Southern Vegetable green that typically grown in early Spring and late Fall).
Although each of these other vegetable greens are delicious in themselves, Collards, as they are commonly known, can be found to be grown and eaten more often in sections of the South, than in other parts of the country.
If you add a Ham Hock and maybe some Bacon or Bacon "drippins", and maybe a chunk of Butter you will have a flavor combination that will "knock your socks off".
I was recently reminded by a fellow reader that some foods are not just foods for the body, but foods for the Soul!
Old recipes can be enjoyed for what they are, of course, but often they are made even better for the old memories they bring back to a person.
As I told him, these special dishes are to be savored twice; once for the wonderful flavors, but while eating, you may find yourself savoring those special memories of times gone by.
Collard Greens - INGREDIENTS
2- large bunches of fresh Collard Greens, washed
1- lb. Smoked Meat (Ham Hocks, Smoked Neck Bones, Smoked Turkey Wings, etc.)
1- tbs. Seasoned Salt
1- tbs. Bacon Drippings
1- tbs. Butter
3- qts. Water
Collard Greens - DIRECTIONS
1- Bring the water to a Boil and add the Smoked meat and Salt.
2- Reduce the heat to MEDIUM and cook for 1-hour.
3- Wash the Greens thoroughly and pat dry.
4- Remove the leaves from the main stems.
5- Stack 6-8 leaves on top of each other and roll each stack up.
6- Slice the stacks in 1/2 to 1- inch pieces.
7- Place the Greens into the pot with the Meat, then add the Bacon drippings, and Butter.
8- Cook for about 45-minutes.
9- Taste and season to your taste, then Serve
Southern style recipe Cookbook
Collard Greens NOTES and TIPS
NOTE: Some people like to add a little of their favorite Hot Sauce to their Greens when eating, so have some handy.
NOTE: By the time this dish is done, the meat should be falling off of the bones. And every serving should get a little bit of the meat.
NOTE: Some people will combine Collards with either Turnip or Mustard Greens to get a little different flavor. But, it's all good!
How to cook Southern Style Collard Greens
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2011 Don Bobbitt