My family's favorite side dish. Serve these collards up with some homemade buttermilk cornbread
Provided by Sherri Williams @logansw
Number Of Ingredients 9
- add 1 tbsp of lard to a large hot stock pot, stir fry onion and garlic until translucent.
- add 1 1/2- 2 quarts of water, everglades seasoning/salt, red pepper and hocks to pot. bring to a boil. cook on low-medium to medium heat for about 1 hour until meat is tender
- add collards, wine, sugar and remaining lard to pot and simmer for an hour
- add more seasoning as needed.
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