COLLARD GREENS WITH HAM HOCKS
There are a lot of dimensions to these collard greens: smoky pork, a little bit of acidic vinegar, and sweet cane syrup. That's real, true Southern greens.
Provided by Justin Devillier
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a heavy-bottomed pot, heat the vegetable oil. Add the ham hocks and sear on all sides. Meanwhile, prepare the collards by ripping the leaf away from the spine. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Set aside.
- When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Add half of the greens and a cup of stock so the greens begin to wilt. Season with a pinch of salt (which will also help the wilting process) and stir to combine. Then, add the remaining greens and another cup of stock and cover to steam, about 2 minutes. Add 1-2 cups more stock, to just cover the greens and ham hocks. Season with more salt and pepper, reduce heat to a simmer, and cover. Cook, 1-1½ hours.
- After 1-1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Add another ½ cup of stock, the cane vinegar, and the cane syrup to the greens. Stir, taste, and adjust seasoning if necessary. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. Serve in a bowl with bits of ham hock and plenty of the "potlikker."
SLOW-COOKER COLLARD GREENS AND HAM HOCKS RECIPE BY TASTY
Here's what you need: collard green, large yellow onion, ham, brown sugar, black pepper, salt, apple cider vinegar, chicken broth
Provided by Pierce Abernathy
Categories Sides
Yield 12 servings
Number Of Ingredients 8
Steps:
- Remove the stems from the collard greens, then stack the leaves on top of each other and roughly chop.
- Add the collard greens to a slow cooker with the onion, ham hocks, brown sugar, pepper, salt, apple cider vinegar, and chicken broth.
- Cover and cook on low for 8 hours or high for 4 hours, until the greens are tender.
- Remove the ham hocks from the slow cooker. Trim and discard any fat and bones. Roughly chop the meat and return to the greens. Toss to incorporate.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 28 grams, Fat 22 grams, Fiber 4 grams, Protein 20 grams, Sugar 6 grams
COLLARD GREENS AND TURNIPS WITH HAM HOCK AND PEPPER VINEGAR
Categories Pork Side New Year's Day Turnip Winter Collard Greens Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour.
- While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving.
- Serve collards and turnips with pepper vinegar.
COLLARD GREENS AND TURNIPS WITH HAM HOCK AND PEPPER VINEGAR RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Categories Side Dish
Number Of Ingredients 1
Steps:
- In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour. While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving. Serve collards and turnips with pepper vinegar.
Nutrition Facts : Calories 500
CROCK POT COLLARD GREENS AND HAM
An excellent choice as a side dish for fried catfish or pulled pork. Also goes well with cornbread to soak up the juices which are called "pot likker". When you eat this kind of food, you know you are living!
Provided by PalatablePastime
Categories Ham
Time 6h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note: be sure to rinse collards thoroughly before using.
- Remove any thick stems and tear or chop leaves into strips.
- Cook bacon in a skillet until the fat renders and bacon becomes translucent.
- Place bacon, with its drippings, into the bottom of the crock pot.
- Add the greens, ham hock, salt, pepper, and water into crock pot.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Remove ham hock, discard skin and shred meat, returning meat to crock pot.
- Serve greens with minced onion, vinegar and Tabasco, if desired.
SOUTHERN STYLE COLLARD GREENS
Southern-style greens like my mama use to make.
Provided by tybright31
Categories Side Dish Vegetables Greens
Time 4h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
- Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g
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