Ham Hocks And Collards
Yield: 6 to 8 servings
- 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.
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