"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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