Adapted from the Lee Brothers
1 Tbl Extra Virgin Olive Oil
1 Smoked ham hock, smoked hog jowl or ¼ lb slab bacon diced
8 cups water
3 Dried chile peppers or 1 TBL crushed red pepper flakes
1 Tbl Kosher salt
4 pds Collard Greens, ribbed washed and cut into 1” wide strips
- Pour the oil in 8 qt stockpot over med heat. Score ham hock and when oil hot sear hock and allow to render some fat, 6 minutes
- Pour the water in the pot and add chiles and salt. Bring to a boil reduce heat and simmer 30 minutes.
- Add a few handfuls of collards to the pot. The greens will float on the surface, stir frequently submerging until bright green (3-5 minutes) and more compact and keep adding until all collards are in the pot (6-10 minutes). Turn heat to low and simmer gently for an hour. The greens will be very dark and completely tender.
- Serve with slotted spoon, pass cruet of pepper sauce