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.
- 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
- 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
- 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!