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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: linguinelisa
Servings: 4 to 6
2 bunches young tender collard greens
generous pinch baking soda
1 country cured ham hock
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
Remove stems and center ribs from collards and discard. Wash collards several times to remove any grit or dirt. Place in a pot and cover with cold water. Add generous pinch of baking soda. Bring to a full rolling boil. Pour all of this green water off — This is known as par-boiling. Put collards back into the pot. Cover with fresh cold water. Add ham hock, sugar and crushed red pepper. Cover and cook for two to three hours, adding water as necessary.