Eastern Nc Collard Greens

Submitted by Busters friend

"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***"

 

• Ready In: 3hrs 20mins
• Ingredients: 6
• Serves: 10

ingredients

• 3 smoked ham hocks
• 1892.0 ml water
• 4.92 ml salt, heaping
• 4.92 ml red pepper flakes, heaping
• 118.29 ml cider vinegar
• 2267.96 g collard greens, washed, stringed & torn (keep large ribs snapped in 3 inch lengths to one side)

directions

1. Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
2. Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
3. Cool liquid & ham hocks.
4. Pick bones from meat & skin - chop both roughly & return to pot.
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. 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. Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
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.

Reviews

[Anonymous]

Haven't tried this exactly as described but can confirm (as a Native N. Carolinian with family on the Eastern Seaboard) that this is pretty accurate to how we always cooked collards. Yes, use the entire leaf, yes tear/don't cut. The only thing I would add is if you want honest to goodness, artery stopping collards that will break hearts- lard is the key ingredient that ham hocks seem to do pretty well to imitate. I had never had collards as good as when we went to the family reunion out East. I filled up with enough and even brought some home... low and behold, when I went to chill them in the fridge, the entire liquid medium turned white and the consistency of Crisco (there was no liquid remaining). Confused, I asked my Dad who laughed and said to put them back in the microwave and it'll sort them out. I can't vouch as to having cooked them with lard myself either, but wow have I ever had any that good before or since.

 

[KrissyStar]

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!