For the best flavor, these should be made a day in advance. Collards are rich in beta carotene, fiber and vitamins A, B and C. Try to buy young collards. Try to avoid large, tough leaves. To prepare, strip leaves off of the stem and wash leaves several times in cold water (unless using prewashed, prepackaged greens). Take 3 or 4 leaves at a time, roll them up tightly and cut across the roll, making strips. They’re now ready for the pot. From retired Denver Post food writer Ellen Sweets, this recipe makes 6-8 servings.
Ingredients
2 large smoked ham hocks
1 pound salt pork or bacon scraps
4 quarts water
1 large onion, chopped
2 garlic cloves, minced
1/2 cup malt vinegar
3 tablespoons sugar
1 tablespoon red pepper
4 pounds collard greens, carefully washed and cut in strips
Directions
In a heavy stockpot, place ham hocks and salt pork/bacon scraps in water. Bring to a boil, lower heat and simmer low, covered, for 2 1/2-3 hours, or until meat is falling off ham hock bones. Remove meat and set aside to cool.
Add onion, garlic, vinegar, sugar and red pepper to liquid in pot. Simmer 15 minutes. Add greens. Don’t worry if you have to add them a bit at a time. They cook down.
Pick ham from hocks and cut into small pieces. Cut an additional cup of the remaining hocks and the bone itself into small chunks.
After about 30 minutes, return meat to pot. Cook meat and greens, covered, for another hour and a half, or until greens are tender. Add water if needed. After serving, save remaining liquid, called “pot likker,” to drink the next day like soup, along with a sandwich or as a snack.
