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1 large bunch (about 3 lbs) collards
1 smoked ham hock
1 onion, chopped
2 tsp minced fresh garlic
3 tsp cider vinegar
3 tsp dark corn syrup
1 tsp salt
1/2 tsp 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, puree,
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.
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Good Ole' Southern Style Collard Greens