Thursday, June 5, 2014

1 smoked ham hock
4-6 slices thick bacon (optional)
8 cups collard greens, tough ribs and stems removed, torn into thin strips
1 teaspoon salt
1/2 teaspoon black pepper
4 cups water

Rinse collards thoroughly before using. Remove any thick stems and tear or chop leaves into strips. Cook bacon in a skillet until the fat renders and the bacon becomes translucent. Place bacon, with its drippings, into the bottom of the crock pot. Add the greens, ham hock, salt, pepper, and the water into crock pot. Cover and cook on low for 6 hours or on high for 3 hours. Remove the ham hock, discard the skin and shred the meat. Return meat to the crock pot. Serve green with minced onion, vinegar and Tabasco, if desired.


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