We have some lovely collards in the share this week. I had asked for collard recipes the last time we had them and received the following from Diane in Eldorado. Thank you for your contribution.
Collards from Diane
In response to your call for collard recipes, Bill and I e-mailed a friend back in the Georgia mountains who always brings delicious collards to potlucks and parties. His is pretty much a classic Southern recipe — may have slight variations from family to family, but this one contains all the basics. It’s not vegetarian, by any means, or even particularly healthy. But it’s goooood, and I thought I’d send it along. The “dark syrup” can be molasses or sorgham syrup. BTW, you will have lots of what’s called “pot likker” (cooking juices) left over. It’s great served in small individual bowls for dipping cornbread. Down South, cornbread is a natural with greens, in part for this function.
Here’s the recipe:
1 bunch of collards (or in Southern parlance, one mess)
1 smoked ham hock or seasoning pork
1 medium onion, chopped
2 tsp minced garlic
1 tbs vinegar
2 tbs dark syrup
add: salt, black pepper, red pepper (he usually puts in a couple of
pods) to taste
Clean the collards thoroughly. Remove the base of the stems. Chop
up the rest of the stems and leaves.
Put the greens and the ham hock into a large pot, covered with water.
Bring it to a boil. Stir in the remaining ingredients into the pot. When
it returns to a boil, reduce the heat to a gentle simmer.
It will take about 2 hours to cook down. When it is tender, check the
seasoning and add whatever you need according to your taste — adding
syrup for sweeting, vinegar for tartness, or hot sauce (Louisiana Red,
preferably) for a kick. If you cook it too long, it will become “slimey,” which
some folks won’t like.