Collard Greens

1/2 pound ham hocks
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hot sauce (or to taste)
1 large bunch collard greens
1 tablespoon butter

  1.  In a large pot, bring 3 quarts of water to a boil and add ham hocks, salt, pepper and hot sauce. Reduce heat to medium and cook for 1 hour.
  2.  Wash the collard greensthoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand or cut them out with a sharp knife.  The tender young leaves in the heart of the collardsdon't need to be stripped.
  3. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter.
  4. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Cooking With Crevolyn
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