2 Bunches Collards 3 Smoked Ham Hocks 2 Tablespoons Vegetable Shortening Salt and Pepper, to taste.
Remove stems, wash and cut up the Collard Greens. Par boil the ham hocks in water for 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add in the greens, on low heat with the pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
|