Collards

Name: Collards
Cook time: 15 min
Total time: 1 min
Ingredients: 2 large bunches collards, homegrown or from the produce section, rinsed well; 1/2 pound cured ham hock or salt pork; 1/2 cup salt, for brine (optional, see Cook's Note below); Buttermilk cornbread, for serving; Hot sauce, for serving

3.8

(21)

www.foodnetwork.com

Your recipes

Cook Time: 15 minutes

Total: 1 hours, 15 minutes

Author : Trisha Yearwood

american southern recipes ham

Ingredients

Remove All · Remove Spices · Remove Staples

2 large bunches collards, homegrown or from the produce section, rinsed well1/2 pound cured ham hock or salt pork1/2 cup salt, for brine (optional, see Cook's Note below)Buttermilk cornbread, for servingHot sauce, for serving

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips

Step 2

Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.