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In a large 6 quart pot, cook the smoked meat in 6 cups of water for 1 1/2 to 2 hours, until fall off the bone tender. This step may be done up to 2 days in advance. Pick the meat off the bones and return the meat only, to the cooking water.
Meanwhile, remove the rib from each leaf and stack 8 to 10 leaves on top of each other. Roll each stack into the shape of a cigar and slice into 1 inch strips.
Add the collard greens and salt to the pot and continue cooking for 30 minutes longer, until the greens are tender.
Drain and serve as a side dish with any Southern or barbecued food.
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danadaneDETDARKSIDE 3 weeks agoCan I clean them a week before thanksgiving
sarahbaker2 1 year ago
Mssanaa 1 year agoI use smoked turkey instead of ham hocks and also add kale and turnip greens. I serve them with chopped onions (green & white) and chopped tomatoes
shontiluv 1 year ago
candacieyray 1 year ago
Grammiekellz 1 year agoI always cook mine with a ham shank, salt, pepper, chopped green onions and a couple drops of Tabasco sauce. Using Ham shank instead of hocks cuts down the amount of residual grease in the water, which can remain on the greens.
dyjack 1 year ago
Sunshine39 2 years agoI usually make Turnip or mustard greens. These were delicious. I had to put my two cents in so I decided to add some paprika and garlic salt.
weckle 4 years agoTo prepare a vegetarian dish, omit the smoked ham hocks. A barbecue sauce or hot sauce may also be used for flavoring. [I posted this recipe.]