Updated: Dec 8, 2020
Collard green's are more of a personal liking and this recipe is just a guide. Like many southerners bacon, ham hocks, or smoked turkey are a staple for this recipe. The meat is totally optional and to be honest, it is often deleted when I am cooking these beauties for myself. Either way, these greens are fantastic!
Let's get cooking!
Sharp knife Large Pot (My preference is Lodge cast iron)
Ingredients: 1 bundle of fresh collard greens
1 to 2 slices of country ham
1 tbsp oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/4 tsp red crushed pepper
Instructions: Start by cutting or tearing greens away from the stems. The stem removal is a personal decision (I think they are bitter). Wash the greens in a cool water bath to remove any dirt. Continue this step until the water becomes clear. This step could take several times to remove the dirt Take a hand full of greens, roll them up and slice the rolls horizontally into small pieces and cut directly down the center if longer collards are not desired.
Add the country ham meat and oil to the pot. Brown both sides of the meat approximately 2-3 minutes per side. Remove the pot to allow the oil to cool down a few minutes.
Add the cut up collards to the pot and cover. Cook for about 5 minutes. Uncover to check the water level. If water is needed, add a few tbsp at a time. Add the sugar, salt, pepper, and red crushed pepper. The collards are done when the greens have changed colors.
Enjoy with cornbread and a baked sweet potato!