Hands-on Time
20 Mins
Bake Time
2 Hours 40 Mins
Yield
Makes 6 servings
Jennifer Davick

How to Make It

Step 1

Place first 3 ingredients and 1 qt. water in a large Dutch oven. Bring to a boil; simmer, uncovered, 1 hour.

Step 2

Trim and discard thick stems from bottom of collard green leaves. Tear leaves into 2-inch pieces. Place leaves in a large bowl of water. Swish leaves around to remove any dirt. Remove leaves from bowl, and discard water. Add leaves to Dutch oven; stir. (The pot will be full, but the leaves will cook down.) Cover and simmer, stirring every 30 minutes, for 1 1/2 hours.

Step 3

Remove ham hocks; remove meat from hocks, and chop. Discard any fat. Return meat to Dutch oven. Serve greens with a slotted spoon. Pass with Hot Pepper Vinegar. Reserve and enjoy potlikker.

Step 4

 

Chef's Notes

Potlikker is the liquid that remains in the pot after greens are cooked. It’s packed with vitamins from the greens and is often enjoyed in a small soup bowl with cornbread. Some Southerners dunk cornbread in it; others crumble the bread right into the bowl. No matter the amount, it’s never acceptable to throw out the potlikker.

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