Collards With Smoked Pork

Name: Collards With Smoked Pork
Ingredients: 3 pounds collards; 4 cups water; 1 cup chopped onion; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 garlic cloves, chopped; 2 (16-ounce) cans one-third-less sodium chicken broth; 2 smoked ham hocks (about 1 1/4 pounds); Hot pepper sauce (optional)

9 ingredients

3 steps

Ingredients

3 pounds collards
4 cups water
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, chopped
2 (16-ounce) cans one-third-less sodium chicken broth
2 smoked ham hocks (about 1 1/4 pounds)
Hot pepper sauce (optional)

Directions

1

Remove stems from collards. Wash leaves thoroughly; pat dry, and chop coarsely to equal 10 cups.
2

Combine water and next 6 ingredients (water through ham hocks) in an 8-quart Dutch oven or stockpot; bring to a boil. Add collards; cover, reduce heat, and simmer 1 hour or until collards are tender, stirring occasionally. Remove from heat.
3

Remove ham hocks from pan; let cool. Remove ham from bones, and finely chop; discard bones, skin, and fat. Add chopped ham to collard mixture; stir well. Cook over medium heat until thoroughly heated. Serve with hot pepper sauce, if desired.