Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.
Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.
Recipe information
Total Time
2 hr
Yield
Makes 12 servings
Ingredients
Preparation
Step 1
Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.
Step 2
While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.
Step 3
Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.
