- Joined
- Dec 20, 2009
- Messages
- 100
4 bunches of collard greens
2 bunches of mustard greens
2 large smoked pork hocks
Half of a bone in ham (original receipe calls for 2 cups of ham scraps w/skin and fat - yuk!)
1 medium yellow onion -- sliced
3-6 cloves of garlic -- minced
1-3 Tblspn seasoned salt -- to taste
1 tspn pepper
red pepper flakes (optional)
1. Place well cleaned pork hocks in a large pot, cover with water. Bring to a boil, then reduce heat to simmer.
2. After 1/2 hour add the other ham meat and cover with a lid and cook until the meat falls off the bone -- about 2 hours +/-.
3. While the meat cooks wash the greens (I wash them 3 times to get all the dirt/sand off) and discard the stems. Drain and pat off excess water with paper towels and set aside.
4. Remove the meat from the broth and set it aside. Add onion, garlic, salt and pepper to broth. Bring to boil.
5. Add the greens a handful at a time. Stir, reduce heat and cover. Cook, stirring occasionally for 30-45 minutes. Cook uncovered another 15 minutes.
6. Add the meat back in and serve with cornbread.
(We use Jiffy cornbread mix and add a tablespoon of sugar to the mix. I'm not kidding when I tell you it's better than your Grandma's cornbread.) Y'all enjoy.