Chef Clayton Sherrod's Collar Greens Casserole
1 bunch of collard greens
1 medium onion, diced
1 ham hock
2 cups water
2 cups chicken stock
1 teaspoon crushed red pepper
3 tablespoons white vinegar
1 tablespoon sugar
salt and pepper to taste
1 cup onions
1 cup tomatoes, diced
1 1/2 quarts cornbread batter (thin with buttermilk)
Remove stems from collard greens and wash greens thoroughly, approximately 4 times. Cut greens into 1/2 inch strips.
Place ham hock and onions in a large pot with water and chicken stock. Cook 1 1/2 hours or until tender. Add more water if needed. Remove ham hock and cool.
Add greens to liquid and cook approximately 45 minutes, or until tender.
Add crushed red pepper, white vinegar, sugar, salt and black pepper.
Remove meat from the ham hock bone, dice meat into large pieces.
Place cooked greens in a 9x13 baking dish.
Sprinkle diced ham hock, onions and tomatoes on top of collard greens.
Pour a thin layer of cornbread mix over the top. Bake at 375 degrees for 45 minutes or until bread topping is golden brown.
Serve with grilled okra, chow chow and hot sauce
GDA Cooking - September 7, 2012