Fresh Collard Greens cooked with smoked ham hocks (or smoked turkey wings) are savory and delicious. Serve as a side dish or light meal with crusty cornbread. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Thoroughly wash sink with a clean dish cloth and warm soapy water. Fill 2/3 full of warm water. Add 1/4 cup of salt.
Wash collard greens and rinse in warm water, Repeat. This will remove debris, pesticide, and microscopic bugs from leaves and stalks.
Stack leaves. Roll and slice into small bite-sized pieces.
In a large saucepan, add smoked ham hock (or preferred meat). Add chopped collards and stalks. Cover with water. NOTE: To make very tender ham hock, cover and simmer 35 minutes before adding collard greens.
Stir in bacon drippings, 3 tablespoons of Liquid Smoke and bacon grease.
Simmer over medium heat until desired tenderness. If water drops low before collards are done, cover with more water. Continue simmering until done.
Season with preferred amounts of salt, black pepper and pepper sauce (if using). If desired add remaining 3 tablespoons of Liquid Smoke.
Serve warm or hot with crusty cornbread.
For extra flavor, place cooked collard greens in a sealed container. Refrigerate overnight in a sealed container. They will marinate in the seasonings and have more flavor the next day.