Collard greens is a popular side dish in the American south, but it is also popular around the world, particularly in Brazil and Kenya. I remembered eating collard greens in Brazil and they called it couve. Collard greens are in the kale family and can be bitter if not cooked properly. Simmering them in water for an hour completely removes any bitterness to the greens. This recipe includes a ham hock to the boiling water which provides a wonderful smokey flavor to the collard greens and adds a little bit of meat to this classic southern side dish.
- 1 ham hock (about 1 pound)
- 5 quarts (5 litres) water
- 2 tbsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp garlic powder
- 1/2 tsp cayenne pepper
- 2 bunches collard greens
- vinegar , optional
- hot sauce , optional
Add water, ham hock, salt, black pepper, garlic powder and cayenne pepper to a large pot or dutch oven. Bring to a boil, then reduce heat to medium, so the water is at a low boil. Cook for about 1 hour.
Wash the collard greens, then cut off and discard the stem. Slice the collard greens into 1 inch strips.
Remove ham hock from the water and let it cool.
Add the sliced collard greens to the water and cook at a low boil for about 1 hour.
Once the ham hock has cooled, remove all the meat from the bone and cut it into small chunks. Add the chopped meat to the pot.
After the greens have cooked for an hour, drain the water.
Serve as a side dish with vinegar and/or hot sauce