Tuesday, May 9, 2017
Gumbo Greens 1 bunch collard greens, washed and chopped 3 quarts water 3 chicken bullion cubes 1 smoked ham hock 1½ tablespoons salt 3 garlic cloves, peeled 2 tablespoons white vinegar ½ pound okra, cut 2 tomatoes, seeded and chopped Combine water, bullion, ham hock, salt, garlic, and vinegar in a large pot and bring to a boil. Add collards and cook for an hour to an hour and a half (depending on how tender you like your collards). Next, add okra and tomatoes and let cook until okra begins to fall apart (30 to 45 minutes). Before serving, remove ham hock from pot. Allow to cool slightly, then shred up meat and return to pot.