Uptown Collards Recipes

Steps:

• Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
• 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). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

Steps:

• Remove stems from collard greens.
• Wash leaves thoroughly (the hardest step).
• Cut leaves into 1-inch strips; set aside.
• Put onion quarters in food processor; process until smooth.
• Combine onion and next 4 ingredients in a large pot; bring to a boil.
• Add collard greens and red pepper; cover and cook on medium for 45 minutes to 1 hour or until greens are tender.
• Add additional water if necessary; season to taste with salt and pepper.