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."
CROCK-POT COLLARD GREENS AND HAM HOCKS
Tender collard greens and smoked ham hocks cooked in the slow cooker. The smokiness from the ham hocks is infused through the collard greens and it's cooked low and slow for tender, flavorful greens with a fraction of the effort!
Provided by I Heart Recipes
Categories Side Dish
Time 6h5m
Number Of Ingredients 9
Steps:
- Place the ham hocks, onions, garlic, and peppers into the slow cooker, then turn pour in 8 cups of water.
- Put the lid on the slow cooker, then set on high for 6 hours.
- After 4 hours the ham hocks should be tender and falling off of the bone.
- Start adding in the collard greens.
- Sprinkle in the salt & pepper, then add in the apple cider vinegar.
- Give everything a stir, then let cook for two more hours.
- Serve and enjoy!
COLLARD GREENS WITH HAM HOCKS
A true Southern delicacy, it's hard to even find collards with ham hocks served in other parts of the country. But once you've had them, they're sure to be a staple at all your cookouts. Be sure to save the pot liquor (the broth leftover after boiling the greens) as a stock for soups and stews!
Provided by Brian Genest
Time 2h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
- Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
- Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
- Ladle collards into bowls with a little stock and serve.
Nutrition Facts : Calories 236 calories, Carbohydrate 7.2 g, Cholesterol 44.6 mg, Fat 16.9 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 5.4 g, Sodium 934.8 mg, Sugar 1.2 g
EASY COLLARD GREENS WITH HAM HOCKS
This recipe will show you how to make tradtional Southern collard greens by boiling the meat from a smoked ham hock. This soul food staple side dish is served during the holidays and for Sunday dinners.
Provided by Brandi Crawford
Categories Side Dish
Time 3h
Number Of Ingredients 8
Steps:
- Place the ham hock in a pot large enough to fit along with water. Add enough water to cover the ham hock. Bring the water to a boil. Cook the ham hock for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.
- While the ham hock cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the chicken broth.
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the Creole Seasoning and ham hock. Bring the pot to a boil.
- Place the lid on the pot and adjust the heat to medium-low. Allow the greens to cook for 2 hours or until the greens are soft and the ham hock is tender (fall off the bone tender). Check in throughout the cooking process and stir the greens when necessary.
- Open the pot and remove the ham hock. Shred the meat from the ham hock using forks and return it to the pot. Taste the greens repeatedly and add seasoning and spices if necessary.
- Serve.
Nutrition Facts : Calories 128 kcal, ServingSize 1 serving
SOUTHERN AS YOU CAN GET COLLARD GREENS
This is as Southern as you can get.
Provided by SOUTHERNGIRL3
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 2.6 g, Cholesterol 34.7 mg, Fat 11.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 502.5 mg, Sugar 0.4 g
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.
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
LINDA'S COLLARD GREENS WITH A TWIST
I've been in the south for almost 4 years, after living all my life in the north. My gram used to make collard greens with salt pork, but down here in the south they use ham hocks, necks, and fatback, soooooooo I decided I was going to try the southern thing with a little twist of my own. They came out better then any I have EVER had, and I have had them quite a few times in restaurants around here. GREAT flavor, and just the right amount of everything makes this one dish you will be making more than once. Try em, you will be coming back for more for sure :)
Provided by Lindas Busy Kitchen
Categories Collard Greens
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Clean greens in cold water, and tear off lg. stems.
- Break up leaves into bite-size pieces, and put in a lg. roasting pan.
- Add the water, and bring to hard boil.
- Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice. Boil on med-high for 1 hours When soft, drain well and serve.
- Note:
- You can add vinegar if you like it.
Nutrition Facts : Calories 150.1, Fat 1.9, SaturatedFat 0.3, Sodium 3602.3, Carbohydrate 28.9, Fiber 12.6, Sugar 7.4, Protein 10.8
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