SPICY COLLARD GREENS

SPICY COLLARD GREENS image

Yield 12 Servings

Number Of Ingredients 8

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2 Lb smoked ham hock or smoked country bacon
6 lbs collards, stems and ribs removed, leaves cut into 1" ribbons
1/2 cup olive oil
3 medium onions, coarsely chopped
1 1/2 T garlic, minced
1 1/2 t crushed pepper
Salt & pepper
Two 28oz cans tomatoes

Steps:

1. Put the ham hock in a stockpot. Cover with 4 quarts water and cook over moderate heat 2 hours. Strain and chill. Skim off fat. 2. In a large casserole, bring pork stock to boil add collards and cook till tender, 30 to 40 minutes. Drain the greens reserving liquid. 3. Wipe out the casserole, add oil and onions and cook until translucent. Add the garlic, crushed red pepper and 1/2 t salt and pepper. Cook for one minute. Add the tomatoes and 3 cups reserved cooking liquid. Simmer till tomatoes begin to break down about 15 minutes. Add collards and cook till heated through and collards are soft and silky.