| Prep Time | 45 minutes |
| Cook Time | 55 minutes |
| Servings |
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Ingredients
- 2 bunches fresh collards
- 1-2 ham hocks If desired, use 3 smoked neckbones or 3 turkey necks.
- 1/4 cup bacon drippings or 1/4 cup olive oil
- 6 tablespoons Liquid Smoke, divided
- 2 tablespoons sugar
- water for boiling
- salt and black pepper to taste
- pepper sauce (optional)
Ingredients
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Instructions
- Cut off ends of collards and discard.
- 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.
Recipe Notes
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.