Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
40 Mins
Total Time
10 Hours
Yield
Makes 6 to 8 servings

Smoked ham hocks are inexpensive and give the dish rich flavor; substitute with ham steak if you prefer. This dish defines easy, relaxed cooking, so don't stress over measurements.

How to Make It

Step 1

Rinse and sort beans according to package directions. Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours.

Step 2

Drain beans, and place in a large saucepan. Add onion and 8 cups broth. Tie together thyme, parsley, bay leaves, and, if desired, sage and basil with string; add to bean mixture. Add ham hocks and, if desired, rind. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered and stirring occasionally, 1 hour or until beans are tender but hold their shape. Skim off foam with a spoon.

Step 3

Remove hocks, and cool 5 minutes. Remove meat from bones; discard bones. Return meat to bean mixture. Add collards, and cook, stirring occasionally, 15 to 20 minutes or until collards are tender.

Step 4

Sauté garlic in hot oil in a large skillet over medium-low heat 2 minutes or until light golden. Add tomatoes, and sauté 5 minutes. Stir tomato mixture and remaining 1 cup broth into beans, and cook, stirring often, 5 minutes or until liquid is reduced by half. Discard herb bundle and cheese rind; season beans with salt and pepper to taste. Serve immediately.

Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN

Ratings & Reviews

slholmes's Review

slholmes
February 20, 2014
Very good, followed the recipe to the letter.

KPrivettRN's Review

poptopfilpflop
January 29, 2014
This was one of the worst recipes I have ever tried from SL. I would never make it again. I took this from the stove to trash can. My dogs even curled their noses to it

poptopfilpflop's Review

Jnkcwolfe
January 29, 2014
N/A

Jnkcwolfe's Review

KPrivettRN
January 21, 2014
The ham hocks made it really, really salty. I'll try it again, but I think next time I will leave out the ham hocks and just use some diced bacon for flavor.

werseabee's Review

werseabee
January 20, 2014
I actually made this in the crock pot and cooked it all day. I used our leftover ham hock from Christmas that I had in the freezer. I must say it was FANTASTIC!!! All the flavors melded perfectly and the collards were tender as can be! I will definitely make this again.