Recipe

Dirty South Greens - Collards Recipe

	Possumqueen / All my dishes 1 year, 11 months ago This recipe has been known to convert green haters! Don't throw out the pot liquor - use it to make your next pot of rice. Use the juice from the greens in place of water.... soooooo good! Prep:30m Cook:480m Servings:10	Possumqueen
	collardgreens smokedneckbones

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rosemarybl

saltymike

frodo

henrie

lindal34

carterl

notyourmom

Ingredients

1 Large bunch of collard greens, cleaned and cut, stems removed

2 lbs package smoke pork neck bones - find a pkg with a good amount of meat on the bones

6 - 8 Cups water

Ham bullion to taste (I use 2- 3 cubes of Knorr Ham Bullion)

Season salt to taste

Pepper to taste

2 Tbsp sugar

2 Tbsp pepper vinegar juice (I use the brine from a jar of slice jalapeños)

2 Tbsp Maple Syrup (optional)

Directions

Put 2 - 3 cups of water in stock pot over high heat. Add ham hock, neck bones, or ham bone. Bring to boil, turn heat down to medium and simmer for about 15 - 30 minutes.

While stock is simmering cut the coarse stems from the collards and discard. Stack a dozen or so collard leaves at a time, and roll them tightly, jelly-roll fashion. Place on a cutting board, and using a sharp knife cut each roll crosswise into 1/2-inch strips. Continue rolling and this way until all of the greens are cut. Wash the greens at least 4 or 5 times in a large pan of cold water and salt, swishing to remove any sand or grit. Drain and place in crock pot.

When stock is done add ham bullion, salt, pepper, sugar, syrup, remaining water, and vinegar. Cook on high until greens are tender, not mushy. Add water if necessary. I like to keep my crock pot at least ½ full of pot liquor or green stock.

I usually cook my greens overnight. It takes about a good 8 - 10 hours in a crockpot .

Serve over bed of salted rice.

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Comments

jenniferbyrdez 1 year, 11 months ago said:
Awesome.

henrie 1 year, 11 months ago said:
Yes indeed Awesome, making these for the New Year. Great Post.

rosemaryblue 1 year, 11 months ago said:
A pot of collard greens is a pot of wonderful comfort..gives hope and blessed assurance to any southern soul!! :) This is a good, good recipe! Nothing like those smoked pork neck bones!

knoxcop 1 year, 11 months ago said:
Ohhh...yuuum! Nothin' bettern' some collards. Does my soul good seeing them. This is almost the way I do mine, too. I like hocks in mine with some fat back.
Thanks for this!
--Kn0x--

saltymike 1 year, 10 months ago said:
Great recipe....I do something similar, but I've never sweetened the water....great idea! Most folks don't realize that "boilin' down" the ham hocks or neckbones before adding the veggies (greens, beans, whatever) improves the flavor.

As far as saving the pot liquor, I have to admit, I usually wind up "soppin'"...not much left....

Thanks for posting.

lindal34 1 year, 6 months ago said:
My kind of collards! Thanks for the post.

carterl 1 year, 5 months ago said:
This is my new recipe!! I did add a bottle of beer to the stock and had to use chicken bouillon instead of ham (but only because I couldn't find ham)..but overall these were the best greens I have ever made! My 8yr old asked to take a container of these with some pickle juice on the side for lunch today! Her friends are gonna think she's nuts for sure! Thanks for this awesome recipe!!

frodo 1 year, 1 month ago said:
Good recipe, girl. but wheres the pepper sauce?
can't eat no greens with out no pepper sauce?

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Alterations

possumqueen 1 year, 11 months ago said:
Don't throw out the pot liquor - use it to make your next pot of rice. Use the juice from the greens in place of water.... soooooo good!