Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.
INGREDIENTS (for 6 servings):
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic
- 2 pounds collard greens - rinsed, trimmed and chopped
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 1 tablespoon liquid smoke flavoring
- salt and ground black pepper to taste
Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.
Liquid smoke is produced by burning hickory chips, then condensing the smoke into a liquid form. The liquid is then filtered to remove all impurities. You can find it in most grocery stores in the section with the barbeque sauce and steak sauce. Some brands are more concentrated than others, so use sparingly, and season to taste.