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2 pounds collard greens
1 ham hock or 6 slices cooked bacon
1 medium onion, sliced or chopped
1 teaspoon crushed red pepper
2 to 3 teaspoons Kosher salt
Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion.
Wash off ham hock and add to the pot.
Add red pepper and salt.
Add enough water to cover greens and cook until tender, about 1 hour.
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