Collards greens for major holidays seems to be a tradition among people in the Southern U.S. and African Americans. Over the course of years, I have been exposed to various forms of preparation and tried my own hand at different ways to prepare collards. Ironically, even when collard greena are prepared people tend to mix them with mustard greens or kale which broadens the flavor spectrum. Traditionally, ham hocks are used in the cooking process but now more people opt for various was to flavor the greens including smoked turkey neck, turkey butts, or chicken stock. Here is a recipe from the chitterling website.- Crystal Johnson, MCCN Editor
– 5 Pounds of Collard Greens
-2 Ham hocks (Don’t add for Vegetarian style)
After boiling ham hocks separately until tender- Take the collard greens and separate the leaves (if fresh) . Now rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.
Next, add your collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook – then add more. Add you salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste to confirm they are the tenderness you prefer.
*The chitterling website is full of southern and soul food cuisine recipes