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SpiderRa

Member since Feb 2013

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Reviewed Collard Greens

Feb 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I couldn't find ham hocks, so I ended up using about 4oz. pork salt. It imparted pretty decent flavor, but I didn't get any of the nice bits of meat a ham hock would have left behind. I used two 1 lb. bags of pre-washed, stemmed, and sliced collard greens, with the 3 quarts of water. Even with all those greens I found it a bit salty, although sti"

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