This recipe comes from a southern friend!

1 (approximately 1lb.) bunch fresh collard greens
1 (approximately 1 lb.) bunch fresh kale
2 smoked ham hocks OR ½ c. cubed smoked ham or 4 pieces smoked  turkey
½ teaspoon Lawry’s season sale
½ teaspoon hot pepper (more if desired)
1 Tablespoon vegetable oil
1 teaspoon sugar

Thoroughly wash vegetables (add a dash of salt to the water)
Boil meat in 1-½ quarts of water until tender.
Roll kale in large collard leaves and chop or diagonally cut in strips  until all vegetables have been chopped.
Add vegetables to boiling water
Add remaining ingredients to season
Simmer on medium heat for approximately 45 minutes
Check the water level in pot as vegetables cook.
Remove all meat from the pot when vegetables are done.
Store leftovers in refrigerator or freeze.

Click here for Current Availability

Click here for links to recipes and meal suggestions for the week.

Not sure what you have?
Click here.