Savannah Collard Greens
1 smoked ham hock
6 garlic cloves, crushed with the side of a knife
1 tbsp tabasco
1 tbsp salt
1/2 tsp fresh pepper
2-3 bunches of fresh collards
1 stick butter
In a large pot, bring 3 quarts (12 cups) of water to a boil. Add ham hock, garlic, salt, pepper and tabasco. Simmer with the lid off for 45 minutes-1 hour over medium heat.
Meanwhile, wash collards. Remove thick stem that runs down the middle of the leaf by holding the leaf in your hand and tearing the leaf down away from the stem. The smaller leaves don't need to be stripped. Layer a handful of the leaves on top of each other, roll lengthwise and tear into pieces.
Place greens in the pot, then add butter. Cook, with the lid off, for 45 minutes-1 hour, stirring occassionally. Adjust seasonings and serve.
Note: This dish is a great compliment to any Southern styled menu.
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