s BRAISED COLLARD GREENS WITH HAM HOCKS **** s   



Yields: 0


Ingredients


 
Instructions
***
11-21-20 very good....i had something like this in a restaurant in greenfield ma last yearr and have been wanting to try this, i think we were both surprised....you could make this with bacon of smoked turkey legs...
***
DANIEL GRITZER
9 PRINTER-FRIENDLY VERSION
A classic pot of braised collards has deep, smoky pork flavor and meltingly tender greens.

Published: March 16, 2017 Last Updated: April 17, 2020
Braised Collard Greens With Ham Hocks Recipe
[Photograph: Vicky Wasik]

Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Don't discard those braising juices, either—sip, slurp, or sop them up.

Why It Works
Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth.
Chicken stock adds even more flavor.
Read more: How to Make Rich and Smoky Collard Greens, With or Without Meat

YIELD:
Serves 8
ACTIVE TIME:
30 minutes
TOTAL TIME:
4 hours
RATED:

Ingredients
1 1/2 pounds (680g) meaty smoked ham hocks (see note)
2 medium yellow onions (about 1 pound; 450g), sliced into 2-inch lengths
4 medium cloves garlic, crushed
2 quarts (1.9L) homemade chicken stock, low-sodium store-bought chicken broth, or water
3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
Kosher salt and freshly ground black pepper
Apple cider vinegar, to taste (optional)

ADVERTISEMENT

Directions
1.
In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours.

2.
Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and return it to pot.

3.
Add collard greens, pressing down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.

Cuisine :       

Main Ingredient :