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Southern Collard Greens

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INGREDIENTS

* 2 ham hocks

* 1 tablespoon vegetable oil

* 64 ounces unsalted chicken stock

* 2 Tablespoons garlic powder

* 2 Tablespoons onion powder

* 2 pounds collard greens bagged already chopped and rinsed for you or fresh if desired.

* 1 Tablespoon seasoned salt

* 1 teaspoon fresh black pepper

* 2 Tablespoons unsalted buttermilk

DIRECTIONS

* Score the ham hocks in a diamond pattern, cutting through the skin to expose the meat.

* In a dutch oven over medium-high heat, add the oil and sear the ham hocks on all sides, about 5 minutes total.

* Add the chicken stock, garlic powder, and onion powder, stir in the seasonings. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 2 hours. Take the ham hocks out and place them on a plate to cool.

* While the ham hocks cool, add the collards to the pot. Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring occasionally.

* Once the ham hocks are cool to the touch, pick the meat off the bone. Discard the bone, skin, and gristle. Add the meat to the pot with the collards at any time then add in the butter.

* Stir everything together. Taste and adjust seasoning if necessary.

See also  CALIFORNIA SPAGHETTI SALAD
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