} I used about 3 teaspoons of kosher salt. If you see something not so nice, please, report an inappropriate comment. Southern Living is part of the Meredith Home Group. Set aside. The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. Cook for ... with Fried Black Bass and Corn Fritters. ¼ teaspoon dried thyme (or ½ teaspoon fresh), optional You can swap out the ham hocks for other smoked or cured pork products, like slab bacon or salt pork, as long as they aren't lean meats, like smoked pork loin. Cook, 1–1½ hours. Discard the bones. It is corn, creamed corn, Jiffy cornbread mix, sour cream, butter, eggs, and you mix it all together in a bowl, pour in a pan and bake. Garnish with the Pickled Collard Green Stems. Pour 4 cups cold water over the ham hocks, and add the bourbon and vinegar. Wash the ham hocks, pat-dry with paper towels and place in a 4-quart pot. 2 small ham hocks (or a large ham hock) 2 cups water 2 pounds collard greens; 1 pound turnip greens 3 cups beef stock (or chicken stock) 1 tablespoon cider vinegar 1 teaspoon sugar (granulated) 1/8 teaspoon black pepper (coarsely ground) 1/8 teaspoon crushed red pepper (or to taste) Steps to Make It . Add greens to the pot Cook until crisp, about 10 minutes. In a heavy-bottomed pot, heat the vegetable oil. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Lisa has just come out with her very first cookbook, The Homesick Texan Cookbook. Add the ham hocks, and cook 5 minutes, turning every 45 seconds or so. Collard Greens are just as much about the simmering sauce as it is about the greens. © Copyright 2020 Meredith Corporation. Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from V. Sheree Publishing, LLC. As always the key to great cooking is to be prepared and use quality ingredients. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. I’ve tried turkey. It has the nice smoky flavor of a good ham even if it is actually shoulder. Fill a sink with cold water. If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your … Place a large stockpot or 6-quart Dutch oven over medium heat. Cover and let cook 10 minutes. If you'd like to try your hand at making homemade collards and ham hocks read on because I have the ideal recipe for you to experiment with. About halfway through cooking add salt and pepper to taste. This looks delicious and so warming. about 2 pounds or two 16oz bags chopped collards. Cut the cabbage into quarters and cut out the core. This should take about 1 hour. we need a EDIT button on here lol….I mispelled casserole……sorry…. Your email address will not be published. Serve in a bowl with bits of ham hock and plenty of the "potlikker.". After all collards have been added, simmer 2 minutes. Meanwhile, prepare the collards by ripping the leaf away from the spine. Of course, she couldn’t find any, and thus the Homesick Texan blog was born. ½ teaspoon onion powder 2 bunches collard greens. eval(ez_write_tag([[336,280],'soulfoodandsoutherncooking_com-box-4','ezslot_5',108,'0','0']));All said, this recipe is for you whether you are a seasoned cook or someone just looking to experiment. After 1–1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Cover and simmer for 1 1/2 hours. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours. Yummy. Add greens to the pot until the pot is full. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth. Place ham hocks in Dutch oven. That is the one thing that really stood out in this recipe. The savory, smoky, vitamin-rich pot-liquor is so full of rich flavor that you’ll savor every last drop. All Rights Reserved. ¾ teaspoon garlic powder ¾ teaspoon onion powder. Must have cornbread. You can read more about Leroy Haynes and his historic restaurant, Chez Haynes in his article, “Remembering Leroy Haynes and Chez Haynes, the Toast of Paris.”. 5 cloves garlic, minced. This site participates in affiliate programs. Greens are truly a staple here in the Lone Star State. 1 tablespoon dried dill (or 3 tablespoons fresh), optional Have you tried this Easy Collard Greens Recipe? Add the ham hocks, and cook 5 minutes, turning every 45 seconds or so.
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