Collard greens are easily replaced by kale or cabbage for similar recipes.
Collard greens come from the cabbage family and have a flavor and texture similar to both cabbage and kale. You can find them in the grocery store year-round, but they are freshest from January to April, according to What's Cooking America. This classic southern side dish is a combination of greens, ham hocks and spices. If collards are not available at the grocery store, cabbage or kale is a suitable substitute. Add this to my Recipe Box.
Instructions
1. Thoroughly wash the greens under cool water to remove any dirt and grime. Drain them in a salad spinner or colander. On a cutting board, remove the thick stem that runs up the center of each leaf by cutting alongside it with a knife. Discard the stems. Collards that have a bendable stem are young, however; and you can eat their stems.
2. Cut the collards with a knife into 1-inch-thick pieces.
3. Fill a large stockpot with 3 quarts of water and place the pot on the stove top. Bring the water to a boil and add the ham hocks. You can get ham hocks from the grocery store meat counter or from a local butcher. Add the seasonings and reduce the heat to medium. Cook the mixture for one hour.
4. Add the collards and butter to the pot. Cook the mixture for 45 to 60 minutes until the collards become wilted and dark green in color. Drain the collards in a colander and place them on a platter for serving. Adjust the seasonings as desired. Top with red-pepper flakes for extra spice.
Tags: grocery store, cabbage kale, Collard greens, Cook mixture, with knife