This recipe for Collard Greens, by Tammy Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bunch of collard greens, cleaned well in cold water Ham hock or fatback (wash off salt) 1 T. vinegar salt and pepper to taste 2-4 tsp. sugar
Remove stems from collards. Tear or chop leaves. Cover with water in a large pot. Bring to a boil. Add ham hock, vinegar, salt and pepper. Boil about 3 to 4 hours. Add sugar and let cool to room temperature. Cover and refrigerate overnight. Cook on medium about 2 to 3 hours until collards are tender. Serve hot.
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