A staple of Southern and soul food, collard greens are often simply known as “greens.” Collards are grown around the world and may have been cultivated by the ancient Greeks. The name comes from “colewort,” a term for wild cabbage, and the greens are related to broccoli as well. In the United States, collards are often prepared in a dish of mixed greens including kale, turnip greens, and/or spinach. Another common preparation is to flavor the greens by slow cooking with ham hocks. Collards are traditionally paired with black-eyed peas and corn bread for New Year's Day, a lucky meal that visually represents both coin and cash currency.
Recipe Servings: 8
- Place the collard greens and ham hocks in a large pot.
- Add the chicken broth, water, and vinegar.
- Season to taste with salt and pepper.
- Bring to a boil, then reduce heat to low, and simmer for 60 minutes.
- Serve hot.
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