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Collard greens/pepper sauce
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| Ingredients | |
| 3 bunches | collard greens |
| 3/4 C | cider Vinegar |
| 2 quarts | water |
| 1/4 C | salt |
| Ham Hock, Ham bone, or pieces of country ham, optional Instructions Rinse greens well. Remove spines and chop coarsely, place in pot. Add all other ingredients and bring to a boil. Reduce heat and simmer until collards are tender, about two hours, adding more water if needed. Serve warm with hot pepper sauce. | |
| Hot Pepper Sauce | |
| 3 C | water |
| 1 C | white vinegar |
| 1 tablespoon | sugar |
| 1 tablespoon | salt |
| 4 hot peppers from jar, whole | |
| 1 tsp | minced garlic |
Combine all in pot and bring to a boil. Reduce heat and simmer until amount is reduced by half. Drizzle over greens or other vegetables. Refrigerate remainder.
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