Collard Greens are so yummy and they freeze well too.
Place pork in a large pot; fill halfway with water and cook, covered, on medium low heat for about 2 hours.
Meanwhile, remove stems (including the interior stems) from the greens and cut leaves into fairly large pieces, rinse several times in warm salted water and drain.
After ham hock is cooked to tender, remove from the pot, cut into bite sized pieces, return to pot and stir in the salt and pepper. Add enough greens to fill the pot and cover. As the greens shrink, add more, stirring occasionally, until all the greens are added. Cook greens for another 1 to 2 1/2 hours until they are tender.
By Deeli from Richland, WA
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Does any one know anything about making collard greens. I had them once and they were very good. Now I want to make them.
