Ingredients
Equipment
Method
- Separate and wash the collards thoroughly of any grit. (We put them in a large tub or sink, let them sit for a few minutes and gently swish them around to remove grit.)
- Remove the center rib and discard. Tear the leaves into bite size pieces and put them in a large stockpot.
- Pour the water over the collards and add Bone Suckin’® Hot Seasoning & Rub, Bone Suckin’® Hiccuppin’® Hot Habanero Sauce, baking soda, ham pieces and vinegar.
- Cover and bring to a boil for 10 minutes.
- Turn the heat to medium and cook for 3 hours, stirring occasionally and adding water as needed.
- When the collards are tender enough to cut with a fork they are done.
- After cooking the food, add more Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce and a splash of vinegar to add a little kick to your collards. Enjoy!
Notes
Although it may seem to be more collards than fit in the pot, the collards will cook down, so add the extras into the pot as they cook down.
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