Southern-Style Collards Green with Ham Hocks
The original post was written March, 2011. Five years later, I still cook greens the same way. While the photos benefited from new photography skills, the recipe is still perfect.
- 2 or three large ham hocks
- 1 or 2 bunches fresh collard greens triple washed and big vein removed
- 1 teaspoon kosher salt
Place ham hocks in a large stock pot and cover with water. Add about a teaspoon of kosher salt. Bring to a boil. Cover, reduce heat and let cook for one hour until they are good and tender.
After an hour, uncover and bring stock back up to a boil. Add greens, a little bit at the time. They will cook down rather quickly. Continue until all greens are in the pot. Reduce heat and cover. Continue cooking until greens are cooked to your degree of doneness. This is purely a matter of taste preference. I pretty much cook mine to death, but that's how we like them.
Keep tasting for seasoning and degree of doneness. Adjust seasoning as necessary. If the greens are too bitter for your taste, add honey or your favorite sweetening.
Before serving, remove ham hocks from pot. Take off any of the good meat, shred it and put it back in the greens pot. Stir and serve.