Gina Neely's Collard Greens

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This is the only collard recipe you will ever need.  It's that good - smack your grandma good.


The Wife and I recently started a supper club with three other couples, and we volunteered to host the inaugural gathering.  We selected the theme "Fall in the South."  On the menu was crisp roast pork, pimiento potatoes gratin (recipes to come) and these collards from Gina Neely. The collards were a hit.  People who didn't like collards raved about these, and they were called "the best I've ever had" from an expert North Carolinian.

They were the perfect balance between sweet, savory with some heat from the red pepper flakes. These are hands down the best collards I've ever tasted.

Gina Neely's Collard Greens

5 bunches of collards
4 cups of salted water
4 large smoked ham hocks or shanks
1 cup sugar
salt
1 teaspoon red paper flakes (or more depending on how hot you like it)

Wash the collards, remove the stems and cut into one inch strips.


In a large stock pot bring 4 cups of salted water to a simmer and drop in the ham hocks.  Cover and let simmer for about 90 minutes.


Remove the ham hocks and set aside until they're cool enough to handle, then shred the pork off the bone.


Add the collards to the pot - yes it will be A LOT, but they cook down pretty quickly.


Using tongs, turn them every minute or so.   Let them cook down until there is enough room to add the remaining ingredients.


Add the meat from the ham hocks, sugar and pepper flakes, and give them a few turns with the tongs to combine.




Let the collards simmer away for another 90 minutes or so, and you'll be rewarded with one of the best southern sides you've every had.


Enjoy!