Ham Hocks And Collards

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Yield:

6 to 8 servings

Recipe from

Oxmoor House

Ingredients

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)

Preparation

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.

Note:

Oxmoor House Homestyle Recipes

January 1984
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