Collards with Smoked Pork |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
3 pounds collards |
4 cups water |
1 cup chopped onion |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 garlic cloves, chopped |
2 (16-ounce) cans one-third-less sodium chicken broth |
2 smoked ham hocks (about 1 1/4 pounds) |
hot pepper sauce (optional) |
Directions:
1. Remove stems from collards. Wash leaves thoroughly; pat dry, and chop coarsely to equal 10 cups.
2. Combine water and next 6 ingredients (water through ham hocks) in an 8-quart Dutch oven or stockpot; bring to a boil. Add collards; cover, reduce heat, and simmer 1 hour or until collards are tender, stirring occasionally. Remove from heat.
3. Remove ham hocks from pan; let cool. Remove ham from bones, and finely chop; discard bones, skin, and fat. Add chopped ham to collard mixture; stir well. Cook over medium heat until thoroughly heated. Serve with hot pepper sauce, if desired.
|
|