2poundscollard greens2 to 3 large bunches, stems removed
5 to 6clovesgarlicminced
1oniondiced
2ham hocksmeat removed and diced into small piece
1teaspoon kosher salt
3tablespoonsolive oil
salt and freshly ground black pepper to taste
Instructions
Wash the collard greens well and drain. Stack a few leaves at a time, then roll them tightly into a cigar. Thinly slice the leaves crosswise into thin shreds.
Heat the olive oil in a heavy skillet over medium heat. Add the ham hocks, onions, garlic and salt, cooking and stirring until the mixture is highly aromatic, about 4-5 minutes.
Add the greens, and sauté 3 or 4 minutes until they are bright green in color and starting to soften. Using tongues stir them as necessary to mix the greens well with the hocks, garlic and onions.
Season greens with more salt and pepper to taste, and serve immediately.
Video
Notes
Separate the shreds of collards as much as possible using your fingers. If the collards are tangled and stuck together, they become harder to manipulate and fry when cooking
To save time and effort use a food processor to chop the ham hocks
Alternatively replaces ham hocks with smoked turkey leg
Saute the hocks, garlic and onion at low temps to infuse the olive oil with flavor
Toss the greens in the pan frequently to ensure all the greens get cooked evenly and coated with the oil. Quickly season with salt and pepper after the greens have wilted a little bit.
For a vegan version drop the ham hocks, add a bit more garlic and smoked paprika for that smoky replacement for the hocks.
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