ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Savory Southern-Style Greens

Oxmoor House
Yield Makes 9 cups
Be sure to save the cooking broth...it's a flavorful substitute for water when cooking rice.

Ingredients

  • 2 smoked ham hocks
  • 6 cups water, divided
  • 3 cubes ham bouillon
  • 2 tablespoons sugar
  • 2 tablespoons vinegar brine from a jar of sliced jalapeno peppers
  • 1/2 teaspoon pepper
  • 1 bunch collard greens, trimmed and sliced into 1/2-inch strips
  • Optional: cooked rice

How to Make It

  1. Combine ham hocks and 6 cups water in a stockpot; bring to a boil. Reduce heat and simmer 15 to 30 minutes. Stir in ham bouillon cubes, sugar, brine and pepper.

  2. Transfer ham hocks and greens to a 5-quart slow cooker; pour cooking liquid over top. Cover and cook on low setting 8 hours or until greens are tender but not mushy, adding more water as necessary to keep crock at least half full of liquid.

  3. Remove ham hocks, dice meat and return to slow cooker. Serve over rice, if desired.

Gooseberry Patch Quick and Easy Family Favorites