Recipe - Country Collard Greens

3 pound Collard greens or kale
1 Smoked ham hock (abt 1 lb.)
4 md Onions, chopped
2 md Green or red bell peppers
2/3 cup Cider vinegar, pref unrefind
1 tablespoon Honey
3 Garlic cloves, minced
1 tablespoon Coarseground black pepper
2 teaspoon Tabasco or other hot sauce
2 teaspoon Celery seeds
8 cup Water

Remove tough stems from greens and roughly chop. Chop the bell peppers.
Combine all the ingredients in a large pot and bring to a boil. Simmer,
covered, for about 2 hours. With a slotted spoon, remove the ham hock. When
hock is cool enough to handle, pick the meat from it in small chunks or
shreds and return it to the pot. Reheat the greens briefly, if necessary.
Serve warm with some of the liquid, the pot likker. Leftovers keep for
several days. Serves 8.

Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Formatted for Meal Master by: Nancy Filbert, Prodigy ID# LRCE87A; May,
1996.

Posted to MCRecipe Digest V1 #529 by Nancy Berry nlberry@prodigy.net on
Mar 21, 1997