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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Soothsayer
1 large bunch, about 3 pounds, collard greens
1 smoked ham hock
1 onion, chopped
2 teaspoon minced fresh garlic
3 teaspoon cider vinegar
3 teaspoon dark corn syrup
1 teaspoon salt
½ teaspoon each: black pepper, red pepper, and white pepper
few dashes hot pepper sauce
Cut off and discard base of stems, then chop upper stems and leaves coarsely. Wash several times in cold water and drain thoroughly. Place 1 packed cup of greens in a blender or food processor; purée, set aside. Place remaining greens and hamhock in a large pot; cover with water. Bring greens to a rolling boil. Add onions, garlic, vinegar, cane syrup and seasoning to taste; reduce heat to medium. Add pureed collards. Cover and cook for 2 hours or until cooked down and tender.