2 large smoked ham hocks, about 2 pounds
1 tablespoon olive oil
1 cup onions, thinly sliced
2 garlic bulb, minced
5 cups (16 ounces) frozen chopped collards
2 quarts chicken stock
1/4 cup red win vinegar
2 tablespoons Splenda(r)
1/8 teaspoon baking soda
Perfect Collard Seasoning Blend ™ to taste
Cover the ham hocks in the chicken stock, bringing them
to a boil, and simmering 30 minutes.
Saute the onions and garlic in a Dutch oven
Add the collard greens, vinegar, and Splenda
Remove the meat from the ham hock bones and add the
meat to the collards.
Add the stock, baking soda, and seasoning blend to
taste. Simmer until the collards are tender.
Large saucepan, Dutch oven, Knife, Cutting board
Chop some hard-boiled eggs and serve over collards
Recipe from “The Collard Patch, by Mary Lou cheatham
and Paul Elliott. You can get that cookbook here: