Collard Greens with Hot Pepper Sauce

By Becky Jo

Ingredients

• Collards
• 3 bunches collard greens
• 3/4 C cider Vinegar
• 2 quarts water
• 1/4 C salt
• Ham Hock, Ham bone, or pieces of country ham, optional
• Rinse greens well. Remove spines and chop coarsely, place in pot. Add all other ingredients and bring to a boil. Reduce heat and simmer until collards are tender, about two hours, adding more water if
• Hot Pepper Sauce
• 3 C water
• 1 C white vinegar
• 1 tablespoon sugar
• 1 tablespoon salt
• 4 hot peppers from jar, whole
• 1 tsp minced garlic
• .

Details

Adapted from southernplate.com

Preparation

Step 1

Combine all in pot and bring to a boil. Reduce heat and simmer until amount is reduced by half. Drizzle over greens or other vegetables. Refrigerate remainder