Easy to do, just takes a little while. Get big fresh bunch.
Drop a couple of smoked ham hocks into some water
and boil for about an hour, until the hocks are very tender.
Add about a teaspoon of salt. Add water if needed.
While that's going prep the collards...wash the leaves,
and cut out the big long center vein. Roll up the leaves
and slice em into strips. You're going to have a bunch
of greens, but they will boil down.
Fill the pot, as they wilt, keep adding till all of em are in there.
Now some people complain about the odor or cooking collards
indoors, so keep that in mind.
If the greens are fresh, it'll only take 15 to 20 minutes.
It might take up to 30 minutes though...just don't overcook.
Stir em every now and then.
That's it. Lots of people like to put hot sauce on em.
I love em with cooked onions. The remaining juice
is called "pot liquor" and is excellent for sopping up with
biscuits or cornbread.
