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Export 6 ingredients for grocery delivery
Step 1
Place 3 cups of water in a large pot and bring to a boil.
Step 2
Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
Step 3
Let Ham Hock simmer for about 30 minutes on medium heat.
Step 4
Wash the collard greens scrubbing each leaf under cool running water until clean.
Step 5
Fold each collard leaf in half, either in your hand or on your cutting board.
Step 6
Pull the leaf section away from the stem. Discard stems.
Step 7
Stack a couple of leaves together on your cutting board.
Step 8
Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
Step 9
Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
Step 10
Add leaves to the pot a little at a time, let them cook down a minute and then add more.
Step 11
Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
Step 12
Chop the onions and chop or mince the garlic cloves.
Step 13
In a small saucepan on medium low heat, add the butter and let it melt.
Step 14
Add the chopped onions and garlic to the butter and sauté until onions are translucent.
Step 15
Add the cooked onions and garlic to your stock pot with the collard leaves.
Step 16
Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
Step 17
Let simmer another 15 minutes or until the collards are as tender as you prefer.
Step 18
Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
Step 19
Chop the greens into smaller pieces but not to the point of being mushy.
Step 20
Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
Step 21
Return the chopped collard greens to the liquid and stir well.
Step 22
Keep warm until ready to serve.
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