Grandma Robena's Collards
Grandma Robena'S Collards is an easy dinner. Made with 1/2 lb. salt pork, ham hock or ham bone, 1 or 2 bunches collards, salt and pepper to taste and hot pepper sauce, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Wash salt pork and place in a big pot with about 6 to 8 cups of water.
Boil gently, covered, for about 1/2 hour.
Pick and prepare collards for cooking.
Discard tough outer leaves and stems. Tear washed collard leaves and put in pot with pork. Cook collards for about 1 1/2 hours or until tender. Add salt and pepper near end of cooking time.
At serving time, drain the greens and chop coarsely.
Put the chunks of pork on the platter or in the dish with them. Be sure to serve with pepper sauce. Also serve with cornbread.
π· Perfect Pairings
Complete your meal with these
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