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

James' grandmother Mimi always added a knob of butter to her onions to boost the flavor as they browned in oil, and then simmered the greens slowly, adding water as needed to keep them submerged. For serving, James says, "I use my large, enameled cast-iron stew pot. It keeps the greens warm and offers a nice presentation."

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.

Ratings & Reviews

A mess of greens

December 04, 2015
Love to use oil from sbrowning hamhock or bacon.

Katche's Review

February 01, 2014
Made this for our Thanksgiving and what a hit!!! Made again for New Years and now making again today. Family members even called for recipe!