Slow cooking your collard greens gives you rich flavor and tender greens. This is a veggie you will want to taste as they cook. Collards will vary in flavor according to where and how they are grown. You may find you need to add more sugar or salt to taste.
3quartsWaterEnough to cover your greens once they wilt
2-3teaspoonsSea Salt
1Ham Hock
6poundsCollard GreensTrimmed and rinsed, I pull off any extra-thick stems- this is an approx. amount of greens
1/2cup SugarOptional (helps cut bitterness, if needed)
2-3tbspHot SuaceI use Frank's Hot Sauce and I use a lot!, Optional
1/2cupDry White Wine or Dry Vermouth
Instructions
Wash your fresh greens in salted water with a splash of white vinegar I like to do this several times in order to remove dirt, sand, and tiny bugs that may have come in with your greens. Let the greens soak in this water for about 30 minutes if you have the time as it will help with the smell and begin softening them.
Combine the first three ingredients in a large stockpot and bring to a boil. Cover, reduce heat, and simmer for 20-25 minutes.
Add greens a few at a time to the stockpot, add sugar hot sauce and wine. Cover and cook over medium heat until your greens are tender. About 45 minutes (feel free to simmer longer until they reach desired tenderness).
Strain some of the juice to serve.
Video
Notes
Collard greens pair well with black-eyed peas and cornbread. We often cook pork tenderloin to create a larger meal. If you want a little extra, add a baked sweet potato to your meal. Enjoy!Remember you can easily substitute the wine with dry vermouth if that is what you have on hand. It typically takes a little less vermouth than wine.If your family enjoys condiments, pepper sauce or hot sauce are nice finishing touches to collard greeens.