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    You are in: Home / Soul / Eastern Nc Collard Greens Recipe
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    Eastern Nc Collard Greens

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Buster's friend's Note:

    Once the first frost kisses the collards, they are ready for picking. We get entire plants, cut at the base like cabbages from certain roadside stands & use 'em all! Big flat heavy leaves are every bit as good as tender inner leaves if done right. Some folks cut out the center ribs on the bigger leaves - we prefer to string out the strings & snap the stems up. We were also taught not to cut a collard, they are to be torn after soaking in 3 sinkfuls of water to remove any grit. Start the braising pot a the evening before cooking collards, to give the ham hocks time to cook down. Don't be daunted by the amount - collards do cook down a lot! Remember to serve with cornbread to sop up the pot liquor - this can be a full meal for collard lovers. Dig in! For the pork averse, 5 or 6 smoked turkey wings may be substituted but they lack tha "jes right" flavor of ham hock. Interestingly, ham hock is very low in fat & provides more flavor in the form of gelatin (like oxtail) - apparent only after chilling the pot liquor! ***make a big batch as these freeze great in freezer bags for later use***

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
    2. 2
      Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
    3. 3
      Cool liquid & ham hocks.
    4. 4
      Pick bones from meat & skin - chop both roughly & return to pot.
    5. 5
      Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
    6. 6
      Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
    7. 7
      Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
    8. 8
      Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.

    Browse Our Top Collard Greens Recipes

    Ratings & Reviews:

    • on December 19, 2007

      55

      This recipe is collards the way collards are supposed to be! This is the way my grandmother always made them, and the only way I will make them! Thanks for sharing, Buster's friend!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eastern Nc Collard Greens

    Serving Size: 1 (429 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 62.1
     
    Calories from Fat 7
    12%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 275.2 mg
    11%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 6.4 g
    25%
    Sugars 0.9 g
    3%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    smoked ham hocks

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