Cooked Collard Greens With Ham
Try this collard greens recipe that includes pork broth and the option of pigs feet to intensify the taste.
- Serves: 4 persons
- 2to 3 smoked ham hocks
- Optional: 2 pigs’ feet (split)
- ½pound bacon (chopped)
- 2cloves garlic (smashed)
- Dash kosher salt (as needed)
- 1(32-ounce bag) chopped collard greens or 4 cups collard greens (washed, de-ribbed and chopped)
- 1tablespoon sugar
- Optional: hot sauce (like Louisiana Crystal Hot Peppers in Vinegar, to serve)
Step 1Add ham hocks, pigs’ feet (optional), bacon and garlic to large pot, and cover with 12 cups of water, or enough water to cover pork products.
Step 2Bring to a boil over high heat; reduce heat to low and let the pork stock simmer for 2 hours. Check occasionally and stir.
Step 3After pork stock has cooked 2 hours, carefully remove ham hocks and pigs’ feet to bowl.
Step 4Let cool and remove any meat from pork products.
Step 5Meanwhile, season pork stock with salt to taste. The amount of salt needed will depend on the saltiness of the pork products used.
Step 6Increase the heat to high so stock is boiling.
Step 7Drop the collard greens into the boiling stock in bunches, stirring so the greens are wilted until all the greens are in stock.
Step 8Reduce heat to low again, and let the greens simmer in the stock for 30 to 45 minutes.
Step 9Add sugar and reserved meat from ham hocks and pigs’ feet to collard greens.
Step 10Season to taste and serve collard greens using a slotted spoon.
Step 11Add hot sauce to taste.