Country Collard Greens

Serving Size : 8
Ingredients

for prepare Country Collard Greens

:

Amount	Measure	Ingredient - Preparation Method
3	pounds	collard greens or kale
1		smoked ham hock - (abt 1 lb.)
4	medium	onions - chopped
2	medium	green or red bell peppers
2/3	cup	cider vinegar - pref unrefind
1	tablespoon	honey
3		garlic cloves - minced
1	tablespoon	coarse-ground black pepper
2	teaspoons	tabasco or other hot sauce
2	teaspoons	celery seeds
8	cups	water

Remove tough stems from greens and roughly chop. Chop the bell peppers. Combine all the ingredients in a large pot and bring to a boil. Simmer, covered, for about 2 hours. With a slotted spoon, remove the ham hock. When hock is cool enough to handle, pick the meat from it in small chunks or shreds and return it to the pot. Reheat the greens briefly, if necessary. Serve warm with some of the liquid, the pot licker. Leftovers keep for several days. Serves 8. Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison.

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