Collard Greens
Collard greens were brought to the American South by enslaved Africans, who also developed the slow-cooking method. The 'pot likker' left in the pan is prized for its nutrition and flavour.
Slow-simmered Southern collard greens in a smoky, savoury broth. The soulful side for fried chicken, ribs and barbecue.
Ingredients
Method
Put the ham hock, onion, garlic and stock in a large pot and simmer for 30 minutes.
Wash the greens well and add them in batches, letting each wilt.
Add the vinegar, sugar, chilli flakes and salt. Cover and simmer for 40-60 minutes until very tender.
Remove the meat from the bone, shred, and stir it back in. Serve with some of the liquid, which is called 'pot likker'.
Don't discard the broth. Southern cooks serve it with cornbread to mop up the flavour.
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