How To Make Collards, Just Like At The Lab!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

Start with quality collard greens, preferably from Johnson County, North Carolina.

Strip the collard greens by pinching the stem and pulling the leaves off, removing the tough stems.

Assemble the pot likker by heating beef fat in a large pot.

Add halved ham hocks to the pot and stir.

Add 1 tablespoon crushed red pepper, 2 tablespoons black pepper, 1 tablespoon granulated garlic, and 2 tablespoons dehydrated onion to the pot.

Pour in 4 ounces of redneck garden plan or carport sauce into the pot.

Once the mixture is fragrant, add the stripped collard greens to the pot.

Cover the collard greens with about 1 gallon of water to start simmering.

Let the collard greens simmer for approximately 1 to 2 hours until tender.

After 2 hours, taste the collards and add salt as needed, since the ham hocks are salt-cured.

Chop some collards for serving, leaving the rest in the pot likker to soak overnight.

Cooking Techniques

Equipment Needed

Spice Level: