Ham Hocks And Collards


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6 to 8 servings

Recipe from

Oxmoor House


1 bunch (about 3 pounds) collard greens
1 pound ham hocks
2 small red pepper pods
1 teaspoon salt
1/2 teaspoon pepper
Salt to taste (optional)


Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly in cold water, changing the water several times; drain slightly.

Place collards, ham hocks, red pepper pods, 1 teaspoon salt, pepper, and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 3 hours or until greens are tender. Add water and salt to taste, if needed.

Remove greens from heat and drain, if necessary. Remove and discard pepper pods before serving.


Oxmoor House Homestyle Recipes

January 1984
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