Collard Greens With Ham Hocks

Contributed By: Susan Barnes


2 or 3 medium smoked ham hocks or 2 pounds smoked pork neck bones
5 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.
2 teaspoon of salt


My favorite way to cook collard greens is very simple. I take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to
a rolling boils and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart.
You should always cook pork very thoroughly and use proper food handling techniques. 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). Now rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicing through several leaves at once. Next, add your collard greens to the pot. Since this is a lot of collards, you will
need to add them until the pot is full. Then allow them to wilt as they
cook - then add more. Add your salt, cover and cook for thirty 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. Eat the ham hocks or neck bones right along
with the collards.
If you used frozen collards, simply pour them - frozen - right from the package to the pot. If you use smoked neck bones, they usually don't take as long to cook as ham hocks.
People in my neck of the woods usually sprinkle lots of hot sauce on their collards. I like them that way. Give it a try.
Since this is a large pot full, just save the extras in the refrigerator. They should keep for a long time and actually get better as the juices settle

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