Collard Greens
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
2 Bunches Collards
3 Smoked Ham Hocks
2 Tablespoons Vegetable Shortening
Salt and Pepper, to taste.
3 Smoked Ham Hocks
2 Tablespoons Vegetable Shortening
Salt and Pepper, to taste.
Remove stems, wash and cut up the Collard Greens. Par boil the ham hocks in water for 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add in the greens, on low heat with the pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
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