Collards are one of the oldest cultivated plants in Virginia. Ham and collards is a traditional favorite served at many of the Northern Virginia Bed and Breakfast ran by Irish Americans. Many of the Scot-Irish Americans that settle this country, the stable fare for growing in colonial gardens and cooking in the back kitchens was the Collard Green. Even in the big houses of Delaware, there were Irish in the gardens and Irish in the kitchen. There are many large farms where you can go out and pick your own produce. To select the best greens, select leaves that are fresh, young, tender and free of blemishes. Avoid leaves that are coarse or are yellowish green.
- 1 meaty Pork bone
- 1 cup chopped onion
- ½ tsp your favorite hot sauce
- 2 of minced garlic
- 2 lbs washed collard greens
- 2 cups dry white wine
- 2 tbsp soy sauce
Large soup pot
- In a large soup pot, place ham bone, onion, garlic, and hot sauce. Add enough water to cover over bone. Cover and bring to a boil. Uncover pot and boil for about 5 minutes.
- Cut the tough stems from center of each collard leaf. Re-rinse leaves in cold water, and then chop in large pieces. Add collards to pot along with wine and soy sauce.
- Bring the liquid to a simmer, then cover and lower the heat. Add extra water as needed to keep greens from sticking to the pot.
- Stir occasionally cooking about 1 ½ hours and the collards greens are tender.
- Remove ham bone from pot. Remove any large pieces of meat and chop into smaller portions. Return those to the pot.
- Serve warm with cider vinegar and boiled potatoes.
- Makes about 6 servings