About the Recipe
Enough with Kale. Kale is collards with a PR firm. Kale fuels no emotion. I require my vegetables to ring out history like a chime. Southern cooking is the summit, the South is awesome, aside from loving the lord and shooting road signs. If you cook collards you are going to put ham hock or bacon in it so the flavor factor of the vegetables is increased exponentially. If you eat collards and there’s ham hocks in it you will cry. A tear will stream down your face and you’ll think," I’ve never swallowed a chunk of fat and loved it as much as I do this. I love my Grandma." That is what you’ll say. Even if it were your first time. If you order vegetarian collards in Mississippi they sneak ham hock in it so it will taste better. They do and it does. No one cries when they get kale. “Oh my god this so takes me back to the bins at Whole Foods." The only time anyone cried when they got kale was when they saw the kale bill. The kale damage outweighs the joy on the road thereto. The collard green pays its own freight in love.
2 bunches of collard greens
1 ham hock
1/2 tsp sugar
1/2 tsp salt
1/2 tb Worcestershire sauce
1 and 1/2 tsp apple cider vinegar
1/2 tsp red pepper flakes
1 tsp garlic powder
1 tsp onion powder
Clean the greens well. Cut the stems away. Roll up the greens and slice them into small pieces.
Rinse the ham hock and add to the pot. Cover with water. Add the salt, sugar, Worcestershire, apple cider vinegar, red pepper flakes, garlic powder, and onion powder.
Cook over medium heat until tender. About 45 minutes.
Remove the ham and shred the meat. Add back to the pot.
Place the greens in the pot and cover. Reduce the heat to low.
Cook slowly for an hour or until tender.
Serve with the broth. Corn bread essential.