Eastern Nc Collard Greens

• 3 smoked ham hocks
• 2 quarts water
• 1 teaspoon salt, heaping
• 1 teaspoon red pepper flakes, heaping
• 1/2 cup cider vinegar
• 5 lbs collard greens, washed, stringed & torn (keep large ribs snapped in 3 inch lengths to one side)

1. Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
2. Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
3. Cool liquid & ham hocks.
4. Pick bones from meat & skin - chop both roughly & return to pot.
5. Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
6. Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
7. Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
8. Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.

ham hocks, water, salt, red pepper, cider vinegar, collard greens

Taken from www.food.com/recipe/eastern-nc-collard-greens-186466 (may not work)