Has anybody got knowledge of collard greens?

[Richtee]

I have no knowledge of collard greens, I had them once at a Holiday in express tho.

[Snarlingiron]

I'll play, here's mine:

These are so good, they will make you want to slap yo mamma. Smokey, a little spicy, a little vinegary, all in all just killer! Prepare a skillet of Cornbread, cut a hunk in half, place in a bowl, ladle on a helping of greens and enough pot liquor to saturate the cornbread. Kings don’t eat any better than this.

1 Smoked Ham Hock (or Smoked Turkey Wing)
1 Tsp. Sugar
¼ Tsp. Crushed red Pepper
1 Tsp. Salt (to taste)
1 Tsp. dried onion flakes
½ Tsp. granulated garlic
2 ½ Tbsp. Apple Cider Vinegar
4 cups chicken stock
2 Tsp. Beef Base (or three bullion cubes)

In a Dutch oven, place the water, beef stock, and the ham hock. Simmer on medium low heat until the meat begins to pull away from the bone. Remove the ham hock to a plate, remove the rind and fat. Remove the meat from the bone, and cut into small cubes. Return the meat to the pot, and discard the bone and the rind. Place the rest of the ingredients in the pot, and add the collards. Simmer until the greens are tender, about 1 hour. Serve.

[shellbellc]

I can't stand em'...but it was many years ago when I had them. I might try again. A lady here at work loves them and says the secret is throwing in some smoked turkey butts for flavor....

[lcruzen]

Great to stuff also, better than cabbage and easier to work with.

[Bbqgoddess]

I'll play, here's mine:

These are so good, they will make you want to slap yo mamma. Smokey, a little spicy, a little vinegary, all in all just killer! Prepare a skillet of Cornbread, cut a hunk in half, place in a bowl, ladle on a helping of greens and enough pot liquor to saturate the cornbread. Kings don’t eat any better than this.

1 Smoked Ham Hock (or Smoked Turkey Wing)
1 Tsp. Sugar
¼ Tsp. Crushed red Pepper
1 Tsp. Salt (to taste)
1 Tsp. dried onion flakes
½ Tsp. granulated garlic
2 ½ Tbsp. Apple Cider Vinegar
4 cups chicken stock
2 Tsp. Beef Base (or three bullion cubes)

In a Dutch oven, place the water, beef stock, and the ham hock. Simmer on medium low heat until the meat begins to pull away from the bone. Remove the ham hock to a plate, remove the rind and fat. Remove the meat from the bone, and cut into small cubes. Return the meat to the pot, and discard the bone and the rind. Place the rest of the ingredients in the pot, and add the collards. Simmer until the greens are tender, about 1 hour. Serve.

Thank you I am going to try this recipe it sure sounds like the collard greens we had in GA with the pot liquor man oh man they were so darn good!