I am a true southern woman who has been cooking greens for over 35 years and as my mother did, we put alittle sugar and alittle vinegar in all those greens, no oil, the hocks have enough fat and we also remove the meat at the end. We cook them till they are very tender 2-3 hours and I dont use much red pepper as some can't tolerate it but I have bottle of pepper sauce and a bottle of hot sauce for you to add to taste. But, I cook sauteed onions and add with the greens and add black pepper, thyme and garlic I cook greens like this most every other week and really the key is boiling the hocks awhile first and cooking the greens a long time. They are even better the next day and during the holidays when I cook "vats" of greens, I do them a day or so ahead. Yum, I am going to have to cook some soon now.
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I am a true southern woman who has been cooking greens for over 35 years and as my mother did,...