Food serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
اوووه! هذه الصورة لا تتبع إرشادات المحتوى الخاصة بنا. لمتابعة النشر، يرجى إزالتها أو تحميل صورة أخرى.
Who says Southerners don't eat vegetables?
Instructions:
1lb collard greens, trimmed (make sure you wash them twice)
This means you take the stem out. Roll the leaves up (they're pretty big) and cut them into chunks or slices about a ½ inch thick.
Meanwhile, you'll have about 32oz of chicken stock boiling on the stove with a finely chopped sweet onion and cloves of chopped garlic (how much? Your heart will tell you. If you are in doubt, add more garlic.)
Add in two ham hocks. What's a ham hock you ask? It's like the 'knuckle' of the pig. You can't really eat it, it looks weird compared to other parts of the pig, but if you cook it for two hours, and then the meat will fall off the bone and be tender and flavorful.
I've also met people who will use bacon for this instead, and they are not wrong, they just don't have a good relationship with their local butcher and are doing their best, okay? Leave them alone.
Stir in the collard greens, about ⅓ cup white vinegar, 2 tablespoons sugar, and salt and pepper to taste. Boil for another two hours until the greens are tender.
