Recipe For Collard Greens And Ham Hocks
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Cool ham hocks and thoroughly remove all fat and bone.
Recipe for collard greens and ham hocks. In a large stock pot add 2 quarts of water and ham hocks and bring to a boil. How to Make Southern Collard Greens with Ham Hocks Score the ham hocks in a diamond pattern cutting through the skin to expose the meat. Season with salt and pepper.
Add the remaining greens in two more batches until all of the greens fit into the pot. Carefully remove ham hocks and all bits of bone before stirring greens after cooking. Cook the onions and garlic in the hot bacon drippings 2 minutes stirring often.
Add the garlic thyme and. While the ham hocks are simmering you will want to clean the. Cut out the thickest part of the stems and coarsely chop the greens.
Discard bones tendons and excess skin. Add onion and collard greens to the pot and reduce heat to maintain a simmer. Chop up meat into chunks and return it to pot.
Boil for about an hour. 1 12 pounds collard greens 1 12 tablespoons apple cider vinegar Instructions Heat a large pan or dutch oven on medium high add the avocado oil and when hot add the smoked. Add cleaned and cut collards to the pot cover and cook until tender 45 minutes to an hour less if you like them less cooked.
This can usually be done easily with a small knife. Increase the heat under the ham hocks to medium-high. Using a cutting board and knife roll the leaves together and cut leaves into 1 inch thick strips.
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