AS we travel, we make friends and see new places. I love my life. I keep busy with taking care of my Hubby and our pets. I am sure that Life is more than a clean kitchen and empty sink. If you were to visit me, you may find me elbow deep in dishes, laundry piled up and some craft or another 1/2 done on the coffee table.
Tuesday, September 6, 2011
"From Our Home to Yours" Ozark First Church of the Nazarene" 2004
2 Bunches Collards 3 Smoked Ham Hocks 2 Tablespoons Vegetable Shortening Salt and Pepper, to taste.
Remove stems, wash and cut up the Collard Greens. Par boil the ham hocks in water for 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add in the greens, on low heat with the pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.