Ready in 2 hours 20 minutes
Collard greens cooked with smoked ham hocks.
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.
danadaneDETDARKSIDE 2y agoCan I clean them a week before thanksgiving
sarahbaker2 3y ago
Mssanaa 3y 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 3y ago
candacieyray 3y ago
Grammiekellz 4y 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 4y ago
Sunshine39 4y 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 6y 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.]