Collards

Directions

1. 1
   Prepare the collards for cooking by cutting the large stems from the center of the leaves.
2. 2
   Stack the leaves and cut them crosswise into 1-inch strips
3. 3
   Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook).
4. 4
   Add the ham hock or pork and bring the water to a boil.
5. 5
   Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan.
6. 6
   Reduce the heat, cover and simmer over low heat for 1 hour, or until tender.
7. 7
   Stir occasionally, checking to be sure there is enough liquid to prevent scorching.
8. 8
   Taste the liquid and add salt if needed.
9. 9
   Serve with buttermilk cornbread and hot sauce.