Mixed Greens With Ham Hocks
A Southern-style dish features collard and turnip greens simmered with ham hocks, broth, and seasonings until tender.
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Instructions
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Start boiling ham hocks in water in a large pot; reduce heat to medium-low and simmer, covered, for 1 hour.
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Wash the greens thoroughly by immersing them multiple times, then remove thick stems and coarsely chop.
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Increase heat under the ham hocks to medium-high, then add greens to the pot in batches, cooking each batch for 5 minutes until wilted, until all greens fit.
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Stir in stock, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil.
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Reduce heat to medium-low, cover partially, and cook, stirring occasionally, until greens are tender, about 1 hour.
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Remove ham hocks, debone and dice the meat, then return it to the greens.
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Transfer greens to a serving bowl using a slotted spoon; retain pot liquor if desired for dipping.