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By Jill’s Gourmet Dreams
June 2018

Music Inspiration: Post Malone/feat. Ty Dolla “Psycho”
Prep: 15 minutes
Completion: 2 hours
Serves: 6 (as side dish)

Collard Greens 1 large bunch, washed/dried/chopped small, stems removed, equaling 2-3 cups once chopped
3 quarts Water
1 ½ Tbsp Salt
2 Smoked Ham Hocks
1/2 Yellow Onion, diced small
2-3 Tbsp White Vinegar
4 Tbsp Garlic Powder
3 Tbsp Onion Powder
Red Pepper Flakes (optional)

Let’s Get Cooking:

In a large pot, add the water and ham hocks and bring water to a boil.
Once boiling, add the salt, garlic powder, onion powder, chopped onions… then stir well.

Next, carefully add the chopped collard greens to the boiling water and give a stir. Allow the water to come to a full boil again for one minute, then reduce heat to a rolling simmer. Cover pot and simmer on low for 1 ½ hours or until tender. Periodically stir the pot throughout the cook time.

Once Collards are tender, taste the liquid and add white vinegar 1 Tbsp at a time and additional salt to your own taste preferences. If you are on a low salt diet then simply keep the added salt minimal. As a reference, I like my collards with a bit of a vinegar taste profile generally… so I use 3 Tbsp in mine.

Remove ham hocks and shred the ham meat off the shanks.
Dice the meat up small, set aside.

Strain most of the water off the collards, place in a serving dish, and sprinkle the diced ham on top. If you like foods with a little heat, then use a little red pepper flakes on top too.

Then enjoy this delicious recipe of the south!

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