Recipe courtesy of Gladys Sibley
Juke Joint Collard Greens
- Level: Easy
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 152
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 4
- Sugar
- 0
- Protein
- 18
- Cholesterol
- 41
- Sodium
- 571
- Total: 3 hr 25 min
- Active: 25 min
Ingredients
Salt
3 smoked ham hocks
5 bunches collard greens (12 to 16 ounces each)
Pinch red pepper flakes
Directions
- In a saucepan set over medium-high heat, add 4 cups water and 1 tablespoon salt. Bring to a boil, then add the ham hocks and cook until the meat is tender and tears away easily, about 1 hour 30 minutes.
- Thoroughly wash the collard greens. Remove the stems and tear the greens into 2-inch pieces.
- In a separate stock pot of boiling water, add a pinch of salt and the red pepper flakes and blanch the greens for 10 to 15 minutes. Strain the greens and discard the water.
- Remove the ham hocks from the cooking liquid and tear the meat from the bones. Return the meat to the cooking liquid and bring to a simmer. Add the blanched collard greens. Cover and cook the greens until a butter knife can easily pass through, 1 hour to 1 hour 30 minutes. Serve hot.
Cook’s Note
The age of the collard greens will affect cooking time.