Southern Collard Greens

As collards grow, their stem thickens. This recipe is for bunches on medium stalks which Elizabeth Smith had growing in her back yard. If the stalks are large, buy an extra bunch.  A lovely holiday dish - both Thanksgiving and Christmas.

• 2 ham hocks
• 1 onion, left whole
• 2 cups chicken stock
• 2 medium bunches collard greens, shredded
• Salt to taste

METHOD

Put ham hocks and onion in 4 cups water in Dutch oven large enough to hold the collard greens. Simmer partially covered for 1 hour or until pork loosens from bone. Skim as needed.

Remove onion from broth and discard. Add chicken stock and collards. Cook for 30 minutes over medium heat, stirring frequently to separate leaves that stick together. Check broth for seasoning. Add additional salt if necessary.

Serve with a bowl of sour cream or plain yogurt on the side.

Traditionally, the broth is called 'pot likker.' It is tasty and nutritious.

Serves 6 - 8.

This recipe from www.inmamaskitchen.com

Contributor: Wayne Ferrell for Elizabeth Smith

Tip: Cleaning collards is easy. Wash the leaves, rip out the stiff spine, stack and slice.

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