Hands-on Time
25 Mins
Total Time
2 Hours 30 Mins
Yield
Makes 8 to 10 servings
Photo: Hector Sanchez; Styling: Buffy Hargett  

How to Make It

Step 1

Melt butter with oil in a large Dutch oven over medium-high heat. Add onion, and sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add ham hock, and gently stir.

Step 2

Add half of collards and 2 cups water. Cover and cook over medium-high heat, stirring occasionally, 10 minutes. Add remaining collards and 8 cups water; bring to a boil. Cover, reduce heat to low, and simmer 2 hours. Stir in jalapeño peppers, if desired. Add table salt and black pepper to taste, and serve with pepper sauce.

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