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Bone Doctors' BBQ Country Greens

These are even better if made a day ahead. Serve with the "pot likker" (broth to Yankees or those not in the know.) It is terrific and should not be drained away.

 

Serves:  8-10

 

Ingredients:

2 lbs. collard greens, tough stems removed and coarsely chopped

2 lbs. kale, tough stems removed and coarsely chopped

1 smoked ham hock (1 lb. or larger)

4 medium onions, chopped

1 green pepper, chopped

1 red bell pepper, chopped

2/3 cup Bone Doctors' Carolina Bold BBQ Sauce

1 Tablespoon honey

3 garlic cloves, minced

1 Tablespoon coarse ground black pepper

2 Teaspoons Bone Doctors' Fire & Brimstone Hot Sauce, or more to taste

2 Teaspoons celery seeds

8 cups water

Salt to taste

 

Combine all ingredients in a large pot and bring to a boil. Simmer, covered, for 2 hours. Remove the ham hock and, when cool enough to handle, remove the meat from it and chop. Return the meat to pot and reheat gently.

 

 

Bone Doctors' BBQ Country Greens