2 pkgs prepared collards fresh (See even I cheat a little guys, I had a LOT to prepare. This took the guesswork out)
1 smoked ham hock
4-5 small russet potatoes peeled & 1/2 in cubes
1 lg sweet onion (Vidalia if in season, we’re from GA!) julienne into 1/2 in strips
1/4 c minced garlic fresh or jarred
1 T Better Than Bouillon Vegetable base
1 qt chicken stock
1-2 T Tony Chacherie’s Cajun seasoning, I used the extra hot.
Use a heavy bottom large stock pot, I’m guessing 12 quart or better. I simply added the potatoes, onion, garlic, chicken stock, boullion, ham hock, and seasoning together, warming it up enough to dissolve the bouillon. Then I added the two bags of collards, set the heat to med-low/simmer, covered it, and crossed my fingers. I had no idea how long to simmer, just used common sense and cooked until fork tender, checking occasionally to stir. When the collards and potatoes are tender, that’s it. Voila! Collard greens so yummy there were hardly leftovers. Next up, turnip greens.