Bone Suckin’® Collard Greens is a great, southern recipe!
Separate and wash the collards thoroughly of any grit. (I 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. Recipe serves 6 to 8. 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.