Active Time

　　15 min

　　Total Time

　　2 hr

　　Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.

　　

Ingredients

Makes 12 servings

　　4 qt water

　　1 smoked ham hock (3/4 lb), rinsed

　　4 lb collard greens (preferably small)

　　1/2 teaspoon dried hot red pepper flakes

　　

Step 1

Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.

　　

Step 2

While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.

　　

Step 3

Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.

　　Cooks' note:

　　Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.