Sunday Collards

Course Side Dishes Total Time Under 2h

Ingredients in this Recipe

1 smoked ham hock or smoked hog jowl or ¼ pound slab bacon, diced
1 tablespoon extra virgin olive oil, peanut oil, or canola oil
1 tablespoon kosher salt
3 dried chile peppers or 1 tablespoon crushed red pepper flakes
3 ¾ pounds collard greens (about 72 leaves, or 3 bunches), ribbed, washed, and cut into 1 inch wide strips
8 cups water

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