Ham Hocks And Collards

Recipe from Oxmoor House

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  • 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)


  1. Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly in cold water, changing the water several times; drain slightly.
  2. 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.
  3. Remove greens from heat and drain, if necessary. Remove and discard pepper pods before serving.
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