about 5% to 20% of americans get the flu each year. more than 200,000 people are hospitalized, according to the cdc.
Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute.
4. Cook the Collards: After two hours, remove the ham hock from the water using the tongs and place on a plate to cool. Add the collards to the water and bring back to a simmer. Cook, partially covered, for at least 45 minutes for chewy collards or up to 2 hours for silky soft collards.5.Shred the Ham: While the collards are cooking, shred the meat from the ham hock and discard the rest. Saute sautÃ© the onion in the bacon fat until softened and, glossy about 15. minutesnstructions. 1. Bring the Water and Ham Hock to a Boil: In the large pot, bring the water and ham hock to a boil over a high flame. When the water reaches a boil, reduce to a simmer, add the peeled garlic cloves and partially cover. Simmer for two hours.