I learned of collard greens only after I came to the U.S. for the first time more than decades ago because collard greens are not common in Asia as far as I know. People in the South treat collard greens as comfort food. The collard greens are usually braised until it is tender together with some sort of meat, in this case, the pork. The pork helped to flavor the vegetables and the result was quite amazing.
COLLARD GREENS WITH PORK
Ingredients
- 2 lbs pig's knuckle
- 1 bay leaf
- 1 celery , trimmed and roughly chopped
- 1 lb collard greens
- Dash of vinegar
- Dash of salt and freshly ground black pepper
Instructions
- Get a large heavy-bottom dutch oven (large enough to hold all your ingredients). Add the pig's knuckle, bay leaf, and about 2 quarts of water (to cover the knuckle). Simmer on medium heat with the lid on for about 2 hours. You may need to add more water if the water goes down too much. Add in the celery and dash of salt and pepper and cook for another 30 minutes
- Uncover the lid and remove the knuckles from the pot and place on a cutting board. Shred the meat with fork and put the meat back into the pot. Taste again and add more salt and pepper if needed. Add a splash of vinegar in there. Ready to serve
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