Food Network: Southern California Collard Greens

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Southern California Collard Greens
Copyright 2000 Television Food Network, G.P. All rights reserved

Ingredients
4 pounds young collard greens (about 4 bunches)
3 tablespoons olive oil
1 onion, julienned
2 garlic cloves, smashed
2 large ham hocks (about 2 pounds), smoked and cooked
2 bay leaves
2 quarts chicken broth, low sodium
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
Seasoned salt

Directions
To prepare the greens: cut away the tough stalks and
stems from the collards, and discard any leaves that are bruised or yellow. Fill
the sink with water and salt (the salt helps to remove any impurities). Wash the
collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear.
Dry thoroughly. Stack up several leaves and hand shred them into ribbon-like
pieces (chiffonade). Repeat until all the leaves are shredded.
Coat a 6-quart stockpot with olive oil and place over medium heat. Add the onion
and garlic, stir to coat, then add the ham hocks and bay leaves; cook about 8
minutes. Pack in the greens, pushing them down into the pot. Add the broth,
vinegar, sugar, and red pepper flakes.
Bring up to a hard boil for 10 minutes, until greens start to wilt. Turn the
greens over with a wooden spoon, do not stir. Lower to a gentle boil, cover the

pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the
seasoning, add seasoned salt. Cover and let cook for 15 more minutes.