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BIG DADDY JAY'S COLLARD GREENS 
2 bunches collard greens
1 or 2 ham hocks
4 to 6 cups chicken broth
1 onion
1 teaspoon crushed red pepper (or chili) flakes
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lard
1 teaspoons salt

Wash collards and cut off large stems; cut into 1 inch strips. In a large stock pot, brown onion and ham hocks in lard (Note: Olive oil can be substituted).

Add chicken broth and collards. Cook over medium-low heat for 30-45 minutes. Stir in red pepper or chili flakes, sugar and vinegar. Continue cooking until collards are tender. Adjust seasoning to your taste and enjoy.

Cooks Note: This recipe can be used for all types of greens: kale, collards, chinese cabbage, spinach, etc. Just adjust the cooking time according to the greens you're cooking (for example, spinach would only require a few minutes to be tender). A dash of hot sauce can be added at the finish, if desired.

Variations: Add a few cloves of minced garlic and use olive oil to sauté the greens. Pancetta, proscuitto, or lean salt pork can be chopped into 1/8" bits and fried until crispy in olive oil; the drippings can then be used to cook and flavor the greens.

Submitted by: Jason
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 Rating: 5 / 5 - Reviews: 14
Dec 30, 11:31 AM
STEPH (United States) says:
Apr 20, 9:00 PM
Antoinette (Ontario) says:
Jan 4, 9:35 AM
Tracy (Maryland) says:
Jan 5, 6:34 PM
Mary (Alabama) says:
Feb 11, 5:39 PM
Jay (New Jersey) says:
Nov 15, 8:09 PM
Traci (Alabama) says:
Nov 22, 7:15 PM
Vicki carroll (North Carolina) says:
Dec 28, 1:14 PM
Rebecca Olney (Pennsylvania) says:
Dec 31, 2:55 PM
Cooper Boone (Georgia) says:
Jun 10, 8:48 PM
Catanga (California) says:
Nov 26, 4:17 PM
Cindy (South Carolina) says:
Dec 9, 7:01 PM
Mike N. (North Carolina) says:
Dec 26, 1:52 AM
MiMi Owens (Texas) says:
Nov 28, 11:13 PM
Eric i. (Ohio) says:

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