Collard greens southern style recipe

This fish outta water is certainly new on collard greens, a predominantly African American Southern staple vegetable (as well as the whole Southern thing).  But that?s okay -this recipe is just as good as those sampled at a wide array of BBQ joints in the NY area.

?Y’all may be recognized for pizza, bagels, Italian food (it?s the water!), and that aweeesome Times Square, it was sooo much fun, but BBQ? Greens?!  Clueless &%$!& Yankee.? *Closes Brower*  Well, many area BBQ joints have won national cook offs and awards and are no doubt just as good as if not better than those sampled south of the Mason Dixon line.  Check it out.  There?I said it.

Anyways, the best part of collard greens is no doubt the pot liquor -the green nutrient rich cooking liquid.  Soak it up with cornbread, drink it straight, or sophistically swig with a straw.

Ingredients:

1 bunch of fresh collard greens (about a lb).

Collard greens in the buff

32 ozs. of water

1 smoked ham hock or turkey leg

1.5 tsp salt

1.5 tsp sugar

2 TBS white vinegar

Directions:

Remove the large stems from the collard greens, thoroughly wash, and cut into 2 square inch pieces (or so).

Leather leafs

Add water and ham hock/turkey leg to a large pot over high heat.  Once boiling add the sugar, salt, vinegar, and greens and bring back to a boil.

Once boiling reduce the heat to low, cover, and simmer for 1 hour.

Taste and adjust for seasoning.

Serve with:

Gumbo, BBQ cornbread, and a straw.