How to cook Collard Greens

Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an important place on the table for well over a century, and there is no other vegetable that is quite so unique to the region. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly, collards, turnip, spinach, and mustard greens.

The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time until they are very soft. Usually, greens are served with freshly baked corn bread to dip into the pot. The cooked greens is highly concentrated, vitamin-filled meal this juice or broth is usually referred to as the “pot-likker” and is just as vitamin filled as the green themselves the word itself is African in origin.

Required Materials

• Collard Greens
• Two Ham Hock
• Water
• Salt
• Hot pepper
• Vinegar
• Onions
• A Small Tomato

Required Tools

• A large Pot
• A Knife
• Colander

Instructions

1. Wash Greens thoroughly ensuring that they are free of insects
2. Remove the Large Stems from the Leaves
3. Place the Pot on a stove and put in the ham hocks placing enough water to ensure that they are covered
4. Add Salt to the Pot and let the ham hocks cook for about 30 minutes before placing in the greens.
5. Add to the boiling water the greens starting with the big leaves let it boil for a few minutes then add the remainder of the greens. Cook for 45 minutes to an hour stirring once to ensure thorough cooking
6. Test for tenderness of stems by piercing with a sharp knife if ready remove from heat
7. Drain in a colander preserving the juice or Pot-likker
8. Cut up the large leaves in ensuring there are no big pieces
9. Chop up the onions. Hot Pepper, tomato, and mix together with the vinegar
10. Pour the mixture over the collard greens and add the Pot-likker
11. Serve hot or at room temperature and ideally with some fresh baked cornbread.

Tips

• Take care not to overcook as then, it will be soggy and also produce an unpleasant odor.
• Vegetables are at their best when they have a crisp to them.