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."
MUSTARD GREENS AND HAM WITH TOASTED COUSCOUS
Mustard greens are known for being assertive and bitter. To match its potency we've paired it with other strong flavors, like garlic and salty ham. If you have some whole-grain mustard or hot sauce on hand, try adding a touch before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 as a main dish or 4 as a side
Number Of Ingredients 7
Steps:
- Bring a 2-quart saucepot of salted water to a boil over high heat. Remove and discard the stems from the mustard greens and pile the greens together. Slice into 1-inch-wide ribbons.
- Add half of the olive oil to a large skillet over medium-high heat. When hot, add the couscous. Cook until browned and toasty, 3 to 4 minutes, shaking the skillet occasionally to get even browning. Transfer to a bowl until the water is boiling. Once boiling, add the couscous and cook until tender, about 13 minutes. Save 1/2 cup of the cooking water and drain the couscous.
- Add the remaining olive oil and the garlic to the same skillet. Stir constantly until the garlic begins to brown, about 1 1/2 minutes. Stir in the greens and ham all at once, season with salt and pepper and cook until the greens have wilted and the ham is warm, about 2 minutes.
- Add the couscous to the skillet along with the reserved cooking water, a few tablespoons at a time; the mixture should appear loose but not soupy. Serve as a main dish or as a side.
DELICIOUS COLLARD GREENS
Make and share this Delicious Collard Greens recipe from Food.com.
Provided by Forever Foodie
Categories Vegetable
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- In a clean sink, filled with water, add greens. Thoroughly wash any dirt/grit. Drain. Remove tough stems, roll 4-6 leaves at a time, and chop into 1 inch pieces. Place back into sink.
- In a large dutch oven, bring 2 cans (4 cups) broth to a boil, add ham hocks, onion, garlic, hot sauce, vinegar, 1/4 c sugar, and seasoning. Lower heat, Cover and simmer 1 hr 30 mins (make sure that the liquid covers half the ham hock, if not add additional chicken broth).
- Add greens. When greens have reduced down, add the remaining 1/4 c sugar. Toss to combine. Cover and cook for another 1 hr 30 mins - 2 hours. If the ham hocks have not shredded, remove, chop and return to pan.
- Serve and enjoy!
OUR 40+ BEST LEFTOVER HAM RECIPES (+LEFTOVER HAM SANDWICH)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Main Course Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Mix the wet ingredients and spread onto bread.
- Assemble your sandwiches.
- Heat for 15 minutes in the oven.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
DELICIOUS GREENS AND HAM
As a side dish or a meal, greens lovers will enjoy this healthy concoction of meat, turnip greens, tomatoes, and onions. Serving size is for a side dish, so double it for a one-dish meal.
Provided by Margy
Categories Side Dish Vegetables Greens
Time 32m
Yield 6
Number Of Ingredients 6
Steps:
- Set a large skillet over medium-high heat and coat with cooking spray. Add ham and onion; cook and stir until onion is clear. Add the tomatoes and turnip greens and cover the skillet. I use a 12 inch skillet and I have to pack the greens down a bit to make them fit at first. When the pan starts to steam, reduce the heat to medium-low and cook for about 12 minutes.
- Transfer the greens and ham to a serving bowl and toss with apple cider vinegar.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 7.7 g, Cholesterol 21.2 mg, Fat 7.2 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 2.6 g, Sodium 630.9 mg, Sugar 2.2 g
MUSTARD GREENS WITH HAM RECIPE
Steps:
- In a large pot or Dutch oven, heat oil over medium heat.
- Add the onions, ham shanks or ham bone; cook, stirring, until onions are wilted.
- Add the garlic and cook for 1 minute longer.
- Add the chicken broth and bring to a boil.
- Add the mustard greens, a few handfuls at a time, adding more as the first batch wilts.
- Reduce heat to medium-low; add Worcestershire sauce and a dash of hot pepper sauce.
- Cook, uncovered, for 20 minutes. Cover and simmer for about 30 to 40 minutes longer.
- Taste and add more pepper sauce, salt, and pepper, as needed. *If you can't find pepper sauce or pepper vinegar in your area, you can make it quickly. Fill a washed and sterilized jar with small hot peppers. Bring about 1 cup of vinegar (as much as will cover the peppers) to a boil and then pour over the peppers. Cover and store in the refrigerator. For hotter pepper sauce, cut a slit in some of the peppers or slice a few of them. Some other types of greens that could be substituted include collard greens , kale , turnip greens , or a mixture of greens .
Nutrition Facts : Calories 198 kcal, Carbohydrate 21 g, Cholesterol 25 mg, Fiber 8 g, Protein 15 g, SaturatedFat 1 g, Sodium 443 mg, Sugar 8 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
GREENS STUFFED HAM
This is a delicious recipe from the 1993 Better Homes and Gardens Holiday Cooking magazine. For those who enjoy greens, the stuffing adds a nice flavor. Our family has enjoyed this for Sunday or Holiday meals. We like it with Black-eyed Pea Salad (#200098) and a potato dish.
Provided by Acerast
Categories Ham
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place ham meaty side up on a cutting surface.
- On the meaty side, cut 5 or 6 pockets parallel to the bone (lengthwise) about 1 - 2 inches deep and 3/4 inch apart; set aside.
- In a medium skillet, bring water to a boil.
- Add kale and celery, cover, and reduce heat to low, cooking for 10 minutes.
- Preheat oven to 325°F.
- Drain kale and celery.
- Stir in butter, brown sugar, vinegar, pepper and mustard.
- Add bread cubes; toss to mix.
- Spoon stuffing into the pockets of the ham.
- Tie with kitchen string to keep in place if necessary.
- Place ham, stuffed side up, on a rack in a shallow roaster.
- DO NOT ADD WATER OR COVER THE PAN.
- Bake for 2-2 1/2 hours or until meat thermometer registers 150°F.
- IF NECESSARY, cover ham loosely with foil after 1 hour to prevent burning.
- To serve, slice ham perpendicular to the bone.
Nutrition Facts : Calories 813, Fat 62, SaturatedFat 22.3, Cholesterol 206.1, Sodium 3613, Carbohydrate 13.8, Fiber 0.9, Sugar 2, Protein 47.9
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- Let's start with cooking your ham hacks. Add ham hocks to the boiling pot and fill with water. Cook on medium heat for 2-3 hours until meat is tender. Meat is done when it begins to fall off the bone. Add additional water if necessary.
- While the ham hocks are cooking go ahead and clean and cut your greens. Greens should be rinsed several times in cold water to remove dirt or sand. After greens are clean, stack several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut leaves into 1 inch thick strips.
- When your ham hocks are done, add the greens, garlic and season salt to the same pot. Boil on low heat for 1-2 hours until greens are tender. Stir your greens often to distribute the ham hock and increase the flavor. About halfway through cooking taste test your greens and add more seasoning if necessary.
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