Servings: 100 Portions
Portions: 1/2 Cup Each
2 gallon water, boiling
15 lb. pork hocks, frozen
20 lb collards or kale, fresh
4-1/2 tablespoon (3 oz) salt
1-1/2 teaspoon pepper, black
Add hocks to water; cover and simmer 1-1/2 hours. Trim away any bruises or blemished spots on greens. Cut leaves from stems. Wash leaves in several changes of cold water to remove all traces of dirt or sand. Cut into small pieces. Add greens, salt, and pepper to water. Add enough water to cover greens. Cover and simmer 1-1/2 hours. Serve with cooking liquid (pot liquor).
NOTE:
27 lb fresh collard greens A.P. or 29 lb fresh kale A.P. will yield 20 lb greens E.P.