Southern Collard Greens

Updated at: Thu, 17 Aug 2023 11:34:13 GMT

Step 1

1. Remove ribs (thick stems) from collards. Or purchase them pre-washed, cut, and bagged. 2. Tear greens into bite-sized pieces. 3. Fill your clean sink or other large container with cold water and a pinch of baking soda. Wash greens three times, emptying water each time. 4. In a large pot mix chicken flavoring with about a cup of water and then add other seasonings. 5. Place ham hock in the pot. 6. Fill your pot with greens and add water to fill about 1/3 of the pot with water. Do not cover the greens with water. 7. Put a lid on and cook on medium heat. Check about every 5 mins, gradually adding handfuls of greens until all greens are in the pot. They will cook down. 8. Once all greens are in the pot and wilted, give them a good stir to distribute the seasoning. You should not have to add water, but make sure they always have about inch of water. 9. Add the butter on top and cover with the lid. 10. Turn heat down to a slow simmer. 11. Check and stir about every 10 minutes until desired tenderness. Some people prefer them more tender than others. Adjust your seasonings before removing from the heat. Some folks enjoy them sweet. We like a tiny bit of sugar in ours just to take away the natural bitterness. 12. Serve hot with cornbread. We like to add a splash of Texas Pete green pepper sauce.

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Makes leftovers