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Southern as You Can Get Collard Greens
December 25, 2013

The ingredients are right on, but not the cooking directions. First, wash your ham hocks off and put them in a pot, cover with water, bring to a boil and cook over medium heat for about fifteen minutes and pour the water off. Then, start a fresh pot with water to cover and cook until almost tender, but not quite done. It could take as long as three hours. It depends on your cookware, your fire, etc.. You can boil them on high heat, but watch them and add water if necessary. Then, when they're almost tender, but not too tender, add your remaining ingredients and bring to a boil. You won't need too much salt and I always use crushed red pepper, a white or yellow onion, quartered, a few cloves of garlic, chopped and even some cajun seasoning. Simmer about an hour, or until the greens are the way you like them. Some people like them chewy, so take a few out after about 45 minutes and taste them for tenderness. These steps are necessary to keep from having your greens too salty or overcooking them. Serve with vinegar and hot sauce, like Louisiana Hot Sauce. Yummy!

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