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Collard Greens Recipe

by Global Cookbook

Ingredients

4 lb fresh collard greens, (other greens will work, like Swiss chard, mustard greens or possibly kale) 1 x ham, hock or possibly 1 pound salt pork 10 c. water

2 tsp salt freshly grnd pepper, to taste 3/4 c. minced bacon, pcs 2 Tbsp. bacon, drippings, (optional)

Directions

1. Fresh red chili, seeded, and, finely, minced, (optional)
2. Place ham hock (or possibly salt pork) in a large pot (one with a tight-fitting lid). Add in water and bring to boil. Lower flame and simmer gently for 45 min.
3. Skim and throw away froth which appears with a slotted spoon or possibly small strainer.
4. Remove ham hock and set aside. Keep broth at a rolling boil on burner.
5. Wash the collard greens, cut and throw away the central stalks, then cut or possibly tear the leaves into strips.
6. Put leaves into the boiling water and continue to boil for another 30 min. (If using Swiss chard, put in the ham hocks at this point.)
7. Return the ham hock to the pot with the greens. Add in the bacon pcs, salt and pepper and drippings and boil for another 30 min (5 more min if using Swiss chard). Remove from the heat and drain off excess water.
8. Note: If using Swiss chard, the cooking time is much shorter than for the collard greens.

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