6 oz. country ham, diced
1 small onion, chopped
1 small red bell pepper, diced
4 cups water
2 cups chicken broth
2 bunch fresh collard greens, cleaned and chopped OR 4 lbs. frozen
2 tbsp. brown sugar
1 tbsp. apple cider vinegar
1 – 2 tsp. hot sauce (or to taste)
2 tsp. salt
1 tsp. black pepper
In a large, heavy pot, place country ham, onions and red bell pepper – add some cooking oil or bacon grease, if ham is very lean. Cook over medium heat until onion is translucent. Add the remaining ingredients and bring to a boil. If the collards won’t all fit in the pot, add them in batches and cook down before adding more. Cook over medium heat until collards are tender - about 1 to 1 ½ hours. Add more water or broth, if necessary, to keep them covered in liquid. Serve in small bowls with pepper vinegar and more hot sauce. Dipping cornbread or hush puppies to sop up the pot liquor at the bottom of the bowl is highly recommended.
