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Country Kitchen
March 1, 2010 Previous Recipe | Next Recipe
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COLLARDS
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COLLARDS

2 bunches fresh collard greens
1 pint white vinegar
2 cups sugar
2 ham hocks
1 tablespoon crushed red pepper
Salt and pepper to taste

Strip leaves from tough stems. Wash greens several times in fresh water to remove grit. Roll leaves into a cigar shape and cut into 1-inch sections. Put all ingredients into a large stockpot and cover with water. Cook at a low boil for 2 to 3 hours or until tender. Adjust seasoning and add water as needed.





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