COLLARD GUMBO
By Yankee Magazine|Jan 24 2007|
THIS IS A OLD SOUTHERN RECIPE PASSED ON TO ME FROM MY DADDY
Yield
6-8 SERVINGS
Ingredients
THIS IS ONE OF MY FAVORITE WINTERTIME RECIPE’S,IT IS AT IT’S BEST AFTER SEV. FROSTS ON THE COLLARDS,DO NOT GET IN A HURRY PREPARING.
1-VERY LARGE BUNDLE OF BLUE STEM COLLARDS CHOPPED VERY FINE (STEMS & ALL)
2 CANS HOT ROTEL TOMATOES
2 CANS TOMATOE SAUCE
4 SMOKED HAMHOCKS
1 LARGE BAG CUT OKRA (FROZEN OR FRESH
4 TABLESPOONS BACON DRIPPINGS
COOK COLLARDS & HAMHOCKS IN A LARGE COVERED POT WITH ABOUT 2QTS OF WATER (SEASONED WITH SALT) FOR ABOUT 2HRS OR UNTIL HAMHOCKS ARE TENDER,REMOVE HAMHOCKS FROM COLLARDS,COOL REMOVE ALL LEAN MEAT FROM THE BONES ,GIVE THE BONES TO SPOT,ADD COLLARDS ,MEAT & ALL THE REST OF THE ABOVE TO A LARGE CROCKPOT,COOK ON LOW ALL NIGHT,SERVE WITH HOT MEXICAN CORNBREAD.
“THIS RECIPE IS NOT FOR THE TIMID AT HEART”
Instructions
USE ONLY FRESH COLLARDS THAT HAVE AT LEAST 2 FROSTS FALL ON THEM.
