Thursday, December 13, 2012

Collard Greens and Hocks

You didn't think I would forget the greens did you? Collard greens and ham hocks are one of the oldest traditions in the South. Some think they are bitter, but if done right, they are very good. Remember the charcoals only burn one hour, so start new set in 45 minutes, and change them at one hour. Remove all the ash. It will act like an insulation if left on.

6 bunches of Collaed Greens
2 large Smoked Ham Hochs
1 to 2 teaspoons garlic powder
1 to 2 teaspoons Salt
1 tablespoon vinegar
1 tablespoon sugar

In a deep 12' Dutch oven with 14 to 18 charcoals on the bottom, add 2 to 3 quarts of water; bring  to a boil, add Ham Hocks and simmer for 1 to 1½ hours. Pull meat from bones, and return meat to oven. ( give the bones to the dog ) Add more water as needed. While ham hocks are cooking, clean and cut collard greens. Removing stems and discard. Rinse greens several time to get rid of all sand and dirt. Cut green in 2" squares. Add  greens and all other ingredients to oven. Cover and cook for 1 to 1½ hours more, or until greens are tinder. Check taste and add seasoning if needed. Drain and reserve the Pot Liqueur. ( The water they were cooked in ) for later. Serve greens. A good snack later is the Pot Liqueur and cornbread in a tall glass mug.

The Outlaw Gourmet
Don't rob your self of good cookin'.

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