Collard Greens and Ham Hocks Recipe

Collard Greens and Ham Hocks are a basic food from South beloved, known for their rich and smoky flavor and tender and slow cooked texture. This classic dish goes perfectly with corn bread and makes a comforting and generous meal. Whether you do it for a family gathering or just want a taste of the south, this recipe is sure to satisfy.

Ingredients:

• 2 large bouquets of fresh, washed and chopped
• 2 smoked ham pearls
• 6 cups of chicken broth (or water)
• 1 medium onion, finely chopped
• 3 garlic cloves, chopped
• 1 teaspoon of red pepper flakes (optional, for heat)
• 1 teaspoon of salt (adjust to taste)
• 1 teaspoon of black pepper
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of sugar (optional, for balance)
• 1 tablespoon of vegetable oil or bacon fat

Instructions:

1. Prepare the green cabbage

Start by carefully washing the green cabbage under cold running water to remove any grain or dirt. Remove the thick stems and chop the leaves into pieces the size of a bite. Cancel.

2. Cook the ham back

In a large Dutch pot or oven, heat vegetable oil (or bacon fat) over medium heat. Add the ham hocks and grab about 3-4 minutes on each side until they develop a golden brown crust. This step helps improve smoked flavor.

3. Build the base of flavors

Add the chopped onions and chopped garlic in the pot, stirring to coat them in tasty oil. Sauté for about 2-3 minutes until they become scented and translucent.

4. Simmer the ham back

Pour the chicken broth (or water), then add the ham hocks into the pot. Bring to a boil, then reduce the fire to a low. Cover and simmer for about 1.5 to 2 hours, or until the ham hocks become tender and start to collapse.

5. Add the green cabbage

Once the ham hocks are tender, incorporate the chopped green cabbage, the red pepperflakes, salt and black pepper. Cover the pot and cook the green vegetables for about 45 minutes to 1 hour, stirring from time to time. Greens should become tender and infused with smoked broth.

6. Final seasoning

Add apple cider vinegar and sugar (if you use) to balance the flavors. Taste and adjust the seasoning if necessary. If you wish, shred the meat from ham pearls and mix it in green vegetables for more flavor.

7. Serve and enjoy

Serve green cabbage and hot ham hocks with corn bread, rice or your favorite south south. Take advantage of this comforting and tasty dish!

Cooking tips:

• For additional smoke: Add a pinch of smoked paprika or a small amount of liquid smoke to deepen the smoked flavor.
• Spicy: Increase the quantity of red pepper flakes or add a chopped jalapeño for a spicy kick.
• Slow cooker method: Cook the ham hocks and the broth in a low -content simmer for 6 to 8 hours, then add the green vegetables and cook for 1 to 2 overtime until tender.
• Remaining broth: The potted liquor (broth) of green vegetables is full of flavor. Serve it next to the dish or use it as a base for soups.

Frequently asked questions:

1. Can I use frozen or pre-cuts from frozen pamperings?
Yes, frozen or pre-cutting cheese greens can be used for more convenience. Just make sure they are carefully washed before cooking.

2. What can I substitute for ham hocks?
Smoke turkey legs, bacon or salty pork are excellent substitutes if you don’t have ham rollers.

3. How to store leftovers?
Keep the remains in an airtight container in the refrigerator up to 4 days. Gently warm up on the stove or in the microwave.

4. Can I freeze cooked sailors?
Yes, Collard Greens freezes well. Keep in a freezer container up to 3 months. Déagel and reheat before serving.

Collard and ham green are a southern tradition that brings rich and salty flavors to any meal. With only a few simple ingredients and slow cooking, you will have a dish filled with flavor and history. Serve it with corn bread and enjoy a taste of the south in your own kitchen!