2 Tbsp bacon fat, lard or vegetable oil ( I cooked up 5 strips of thick "Maple flavored bacon") & used that in place of lard or veg. oil. Cut up the bacon after you saute it in your dutch oven or pot. I have a large dutch oven th...
2 Tbsp bacon fat, lard or vegetable oil ( I cooked up 5 strips of thick "Maple flavored bacon") & used that in place of lard or veg. oil. Cut up the bacon after you saute it in your dutch oven or pot. I have a large dutch oven that I prefer to use for recipes like this.
1 medium onion, sliced from root to tip 1 ham hock 4 garlic cloves, pealed & then smashed 1 quart Beef broth (32 oz) 2 cups water 8-10 cups chopped collard greens, about 2 pounds Red pepper flakes (to taste).
They can & will add a kick to your collards. So be careful how much you put in. I used maybe 3-5 tbsp as I like spicy. Salt & pepper to taste. Season Salt to taste. 1 Can field peas seasoned with snaps (Optional). You may add any number of other items. Such as jalapeno peppers, tomatoes. It is all up to your taste.
I did not add these this time. Vinegar and hot sauce to taste (after they are cooked). 1 Heat the bacon fat in a large pot set over medium-high heat. Saute the onion in the bacon fat, stirring often, until the edges begin to brown, about 5-6 minutes. Add the ham hock, smashed garlic, beef stock and water and bring to a simmer. Cover and cook for 1 hour. Use Dutch oven. 2 Add the collard greens to the pot and cook until tender, another 1 and 1/2 hours to 2 hours
3 To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.