Collard Greens Flavored with Smoked Pork and Red Pepper! Yum!
This is another southern favorite. If you haven’t been introduced to collard greens it is a member of the cabbage family. Collards have large, dark green, edible leaves.
This dish is usually flavored with meat of some type. We cook them with either smoked ham pieces or smoked ham hocks. This gives the dish a savory, smoked pork flavor and it’s delicious.
This recipe adds a little spicy bite with the red pepper flakes. Plus it’s a great complement to potato salad and barbeque.
If you don’t have the time, cook everything in a crockpot overnight or start early in the morning, it will be ready when you get home. Just omit boiling the ham hocks in the first step.
Comes out perfect every time. The ham hocks will fall off the bone; so chop it up and mix it into the collard greens.
For a variation cook a combination of 2 or more greens. Other types of greens that mix well with collards are turnip greens, mustard greens, and kale.
Ingredients
- 2-3 lbs of fresh collard greens
- 2 large smoked ham hocks
- 1 large white or yellow onion, diced
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon seasoned salt
- 1 1/2 tablespoons sugar
- 3 cups low sodium chicken stock
Directions
- Wash the greens in cold water. Wash several times to be sure that all dirt and/or bugs are gone.
- If the leaves are large take the thick center stem out.
- Roll the collard leaf like a cigar.
- Once rolled slice the cigar making cuts across about 1/4 inch apart (shredding).
- Using a large stock, add about 2 cups of water and the ham hocks and bring to boil.
- Place the cut greens in the pot with the ham hocks. Add all the other ingredients.
- Cover with the chicken stock. Turn heat down to low and cook for 3 hours.
Enjoy!
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