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Recipe(tried): Southern Greens

Misc.
Hi Cathy,,

The key to good "soul food" greens is:

1. cook the hocks for 1.5 hours at a low simmer in enough water to cover them.

2. prepare collards by first "stripping" the tender leafy part from the stem and thick veins on the leaf

3. roll the leafs and cut in strips, then wash

4.remove hocks and put collards in broth along with a few good dashes of texas pete hot sauce, cover and cook for 30-45 minutes on gentle heat.

5. season well with salt, pepper and more hot sauce if needed.
MsgID: 0079750
Shared by: Bob-Atlanta, Ga.
In reply to: Recipe: Greens with Pork Hocks (using collard gr...
Board: Cooking Club at Recipelink.com
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