12 cups of washed, stemmed and roughly chopped collard greens {2 large or 3 small bunches}
9 cups chicken broth
2 tsp. Tabasco sauce or to taste
salt and ground pepper
Instructions
saute onion and garlic until onion is translucent
add ham hock and vinegar.
gradually add collard greens.
cook over medium heat stirring occas. until
wilted.
add broth and 1 tsp. Tobasco sauce.
bring to boil and simmer for 2 hours adding
more water if necessary, until greens have a
good flavor and are silky in texture.
add remaining Tabaso and season with salt and
pepper to taste.
Serving
Suggestions
Optional - add white beans.
Originally Submitted
10/5/2014
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