Collard greens are braised with canned tomatoes and a smoked ham hock for three hours, until super tender and smoky. Canned black-eyed peas are stirred in at the end to add substance to the meal. Serve this Southern dish with rice or grits.
Collard greens become tender, rich, and smoky when braised for an hour with a smoked ham hock -- or when braised in this delicious vegetarian version. Serve either of these greens recipes with hot sauce and skillet cornbread.