- 1 pound Greens, collards
- 2 Carrots, sliced
- 1 Onion, yellow, ¼ inch sliced
- ¼ pound Pork, Fat Back, rinsed
- 1 Ham Hock
- 3 cans Chicken Broth
- ¼ cup Apple Cider Vinegar
- 2 tbsp Worcestershire Sauce
- 2 tbsp Soy Sauce
- tsp Black Pepper
- ½ tsp Thyme
Pick through collards, discarding old and discolored leaves. Strip leaves off the stems by grasping the base of the stem in one hand and pulling the leaves away from the stem with the other.
Collards are EXTREMELY dirty and must be washed 3 times in order to remove the very fine grit that is all over them. Wash collards in lots of cold water. Fill the sink, add collards and stir them vigorously with your hands letting the dirt fall to the bottom of the sink. Lift the collards out of the water into a salad spinner. Spin.
Repeat the washing process 2 more times, finally spinning until dry. Peel and slice the onions. Peel and slice carrots. Rinse and then dice the fat back into 1″ cubes. In a large sauce pot, sauté the fat back and onions along with the ham hocks until dark golden brown. Add greens to pan and sauté until wilted. Add remaining ingredients and simmer for approximately 45 minutes with lid on.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.