Southern Greens with Ham HocksJanuary 16, 2020
These Southern greens with ham hocks are coaxed to enticingness by slowly simmering sturdy greens such as collards, kale, chard, and mustard greens with ham hocks or bacon, onions, and spices until meltingly tender.
These Southern greens with ham hocks are slowly simmered in a spice-infused pot liquor until meltingly tender. Come to understand why they’re such a Southern staple.–Angie Zoobkoff
Southern Greens with Ham Hocks
- Quick Glance
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 8
In a large Dutch oven or heavy-bottomed soup pot over medium-high heat, melt the butter. Add the onions, season generously with salt and pepper, and cook until softened, about 5 minutes.
Stir in the garlic, tomato paste, mustard powder, crushed red pepper, cayenne, and paprika, and cook for 1 minute.
Add the ham hock and water and bring to a boil. Adding more water will result in more pot liquor, which some people simply can’t get enough of!
Add the greens a handful at a time, pushing them down with a wooden spoon to help them wilt into the liquid. When all the greens are in the pot, reduce the heat to a simmer and cook, partially covered, until the greens are very tender, 1 to 1 1/2 hours.
Taste the broth adjust seasoning as needed, then stir in the vinegar.
Serve immediately. The cooked greens will keep, refrigerated in their liquid, for up to 3 days. Reheat before serving.
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Southern Greens with Ham Hocks Recipe © 2017 David Tanis. Photo © 2017 Evan Sung. All rights reserved. All materials used with permission.