"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Greens, Collards, or Cabbage Recipe

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This recipe for Greens, Collards, or Cabbage, by , is from Miss Lona's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Memaw

Category:
Category:

Ingredients:  
Ingredients:  
Ham hock
Water

Fresh collards, greens, or cabbage
Salt
Pepper

Directions:
Directions:
In a large pot, cook the ham hock in the water until done. Remove the meat and set aside. (You can then slice the ham from that and make a few ham biscuits).

Wash the vegetables in cool water. Visually inspect them and remove any damaged leaves. Snip off any long stem and discard the stems.

Bring the ham juice water to a boil. Add in the leafy vegetables. They will be "heaping". With a large spoon, punch them down in the pot. Cover and simmer for a short while. Then remove the cover and punch them down again. Repeat until the vegetables are fully immersed in the water.

Add salt & pepper. Simmer until they are done.

Personal Notes:
Personal Notes:
Greens are one of Chay's favorites.
Memaw really likes all "boiled dinners".

 

 

 

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