Savory Collard Greens
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Greens have long been a favorite in Southern kitchens, and collard greens are wonderful. Serve this dish with plenty of Tabasco sauce at the table.
Hands-on: 30 minutesTotal: 1 hour 15 minutes
- 2 or 3 meaty ham hocks
- 3 lbs. collard greens
- 1 tsp. seasoned salt
- 1½ tsp. salt
- Dash ground black pepper
- Dash ground cayenne pepper
- Dash garlic powder
- In a large stockpot over high heat, bring about 4–5 quarts of water to a boil with ham hocks. Reduce heat to a simmer and continue cooking for about 1–1½ hours until ham hock meat is tender. Add more water as needed.
- Stack several collard green leaves together. Roll them, then cut into ½" slices.
- Working with batches, add sliced collard leaves to the pot of simmering water with ham hocks. (You’ll probably have to let some of the greens wilt down before adding more.) Add seasoned salt, salt, black pepper, cayenne, and garlic powder. Bring to a boil. Reduce heat to medium and simmer for about 45 minutes, stirring occasionally. Remove ham hocks. If you like, remove meat from hocks and return it to the pot.
- Taste and adjust seasonings.