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Prep Time: 0 Minutes Cook Time: 125 Minutes |
Ready In: 125 Minutes Servings: 1 |
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Ingredients:
2 bunch(es) collard greens |
1 ham hock |
1 onion diced |
2 tablespoon(s) canola oil |
6 dash(es) texas pete |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
Directions:
1. Wash collards and remove the thick rib in the center. Heat oil in the bottom of a dutch oven. When hot add diced onions, salt, and pepper and cook for about 5 minutes. Then add ham hock and cover it with water. Boil for 30 minutes. Roll up the collards like a cigar and cut. Add collards to the pot and boil for 1 hour and 30 minutes. Put the cooked greens in a bowl and cut up some of the ham hock meat and put in there too. Then mix in the texas pete and enjoy!
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