Wednesday, July 1, 2009

Southern Style Greens

• 1 pound collard greens
• ½ ham hock or 3 slices of cooked bacon
• ½ medium onion, sliced or chopped
• ½ teaspoon of crushed red pepper
• 1 to 2 teaspoons Kosher salt
Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion. Wash off ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens and cook until tender, about 1 hour for collards, less for more tender greens. Taste and adjust seasonings. Serve with sliced tomato and corn bread.
Serves 4 to 6.
(adapted from:

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