Collard greens are not the most popular dish at the TCIS Thanksgiving Potluck dinner but the people that do eat collards really like this recipe. We hope you like it.
Ingredients:
- 2 Tablespoons, olive oil
- 2 smoked ham hocks or turkey legs
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 5 cups water
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon apple cider vinegar
- ¼ teaspoon black pepper
- water
- 2 bunches of collard greens (about 2 pounds) – rinsed, trimmed, and chopped or 2-16 oz. bags of chopped collards
- salt and freshly ground pepper to taste
Directions:
- Thoroughly clean each collard leaf, removing the tough stems and ribs. Tear each leaf in half.
- In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add the garlic and saute for another minute until fragrant.
- Add in the tomatoes and ham hocks. Pour in the water and apple cider vinegar. Bring to a simmer. Add the collards, pushing them down with a spoon so they all get in the pot.
- Cover and simmer for 1 1/2 hours.
- Remove the ham hocks or turkey legs, let them cool then pull the meat off the bone and return it to the pot.
- Season with salt and pepper. Enjoy!
- Great with cornbread!