Collard Greens With Ham Hocks Recipes

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.

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."

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.

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!

Steps:

• Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a boil and let boil for about 1 1/2 hours. Add water as it boils down. You want the ham hocks to be falling apart before you add the collard greens.
• Take the collard greens and separate the leaves (if fresh) . Rinse each leaf individually under cold running water. Stack several leaves on top of each other. Roll leaves together, and slice the leaves into thin strips.
• Next, add collard greens to the pot. Since this is a lot of collards until the pot is full. Allow them to wilt as they cook - then add more. Add salt, cover and cook for 30 minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste to confirm they are the tenderness you prefer.
• Serve with your favorite meat dish such as chitterlings.

Steps:

• Remove stems and center ribs from collards and discard. Wash collards several times to remove any grit or dirt. Place in a pot and cover with cold water. Add generous pinch of baking soda. Bring to a full rolling boil. Pour all of this green water off. (This is known as par-boiling.).
• Put collards back into the pot. Cover with fresh cold water. Add ham hock, sugar and crushed red pepper. Cover and cook for two to three hours, adding water as necessary.

Steps:

• Heat oil in a large stockpot over medium heat. Add onion and garlic and sauté, stirring occasionally, until onion is softened and just starting to color, 10 to 12 minutes.
• Add 1 teaspoon salt, the red pepper flakes and the brown sugar; stir to combine. Add beer and cook, scraping up any browned bits from bottom of pan. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 3 minutes.
• Add 2 cups water, the apple cider vinegar, the ham hock and the collard greens; stir to combine. Cover pot, raise heat to high, and bring to a rolling boil. Stir collards thoroughly to incorporate flavors, then reduce heat to low and simmer, stirring every 30 minutes, until collards reach desired tenderness, at least 30 minutes but preferably up to 2 hours. Remove ham hock; pull off and chop meat and return to pan, or discard if desired. Season with salt and pepper.