1 1/2 quarts water
1 1/2 pounds smoked ham hocks, smoked pork
shank, smoked turkey, salt pork,
or a mixture of these meats
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
8 bunches collard greens, washed
and stems trimmed off
1/2 teaspoon crushed red pepper flakes (optional)
1 large red onion or white onion, diced
1 yellow wax chili pepper, sliced in half
1/4 cup sugar
1 jalapeno pepper, de-seeded and sliced in half
2 tablespoons apple-cider vinegar
1 (14-15 ounce) can chicken broth
1/4 cup vegetable oil
Cracked black pepper, to taste
Makes 6 servings.
Place the water and the ham hocks (and/or other meats) in a large pot with a tight-fitting lid. Bring to a boil.
Reduce the heat to very low and simmer, covered, for 30 minutes.
As the meat simmers, roll the collard leaves lengthwise, then cut each roll crosswise into three or four pieces.
Add crushed red pepper flakes, onion, yellow wax chili pepper, sugar, jalapeno pepper, apple-cider vinegar and chicken broth to the pot.
Add collard greens, then cover and cook on high heat for 30 minutes.
Lift the lid occasionally to check that the liquid is about an inch above the greens. (Keep a kettle of hot water on the stove nearby to add water to greens, if needed.)
Decrease heat to medium and simmer, covered, for about 2 hours, stirring occasionally.
Add the vegetable oil and simmer, covered, for 30 more minutes or until tender. Season with cracked black pepper. Serve hot.