Collards with Ham
Instructions:
- 2 lb Smoked ham hocks
- 6 lb Collard greens
- to taste Black pepper
- 2 tsp, or to taste Hot pepper sauce
- as needed Cider vinegar
- Simmer the ham hocks in enough water to cover until the meat is tender, about 11â„2 to 2 hours.
- Remove the hocks from the liquid, and reserve the liquid in the pot.
- Remove the meat from the bone and cut into small dice.
- Trim the stems from the greens. Wash the greens in several changes of cold water.
- Add the greens to the ham stock. Simmer until very tender, about 45 to 60 minutes.
- Drain the greens, reserving the liquid.
- Chop the greens coarsely.
- Combine the greens with the ham.
- Add enough of the reserved cooking liquid to moisten the greens well. Reheat as necessary.
- Add pepper and hot pepper sauce to taste.
- Serve with vinegar on the side, for diners to add to taste.