Discard the bones. This cooking liquid is called ‘pot liquor’, which sounds intimidating but is actually a combination of water/broth, apple cider vinegar, brown sugar, and spices. Meanwhile, clean and prepare collard greens using instructions found in the post above. Bring to a boil over high heat. Water. How to Make Collard Greens – Step By Step Photos. Pull the meat from the bone. Drain and cool slightly. Note: If you cooked these Southern collard greens with ham hock, you can remove the ham hock and cut up any of that ham on the bone. pepper. 1 – 12 oz ham bone (These are cured and can be found in the section of the grocery store near the country ham) Pinch of crushed red pepper flakes Add the butter to the pot. Source: EatingWell Magazine, September 2020. Or use a ham bone, hock or shank. You can either cut in up in pieces or leave whole or in pieces large enough to pull out if you don't want to leave them in. Potlikker (or "pot liquor") is the savory, seasoned liquid that collects in a pot of long-cooking greens or beans. Nutrition- Nutrition info is based on estimation only. Season with pepper. Cut the tough ribs and stems away from the collard greens. As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards. Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Just don’t forget the cornbread! Start with the garlic and olive oil in a pot and cook until tender (1-2 minutes). Makes four to six servings. MORE+ There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. Add tomatoes, and sauté 5 minutes. Add the onion and saute for 5 minutes. If you’re scared, make yourself stare at it until the fear goes away. Mable Clarke, a South Carolina cook and activist, serves this collard greens recipe at monthly fish fries to support the Soapstone Baptist Church in the community where she grew up. Using a leftover ham bone yields more meat in the greens… Bacon Drippings. Collard greens are typically simmered for a long time on the stove with seasonings and smoky ham, or even a smoked turkey leg. Collard Greens with Ham Bone or Ham Hocks. There are no social login steps defined in Sitecore for this flow! Smoked Meat (Ham Hocks, Smoked Neck Bones, Smoked Turkey Wings, etc.) 3- qts. Chop the meat and add it to the collards. Those who like their collards meltingly tender should let their greens stew together with the ham bone and other ingredients until the six-hour point, while those who prefer a more toothsome texture can stop at four. The ham hocks flavor the greens with an unmistakable richness, and the slow-simmered collards become tender and silky in the cooking liquid. As the collards cook, the meat falls off of the bone and combines with the greens to create a down-home favorite! 1- tbs. 1 yellow onion, diced. Remove bone; chop ham from bone, and stir into greens. Add garlic and brown sugar; cook 1 minute. If you've ever wondered what to do with the bone from your holiday ham, this is the perfect use. 2 bunches collard greens. Stir in the Worcestershire sauce, apple cider vinegar, and bay leaves. How to make Country Style Collard Greens. Add remaining tablespoon of vegetable oil to same skillet. How to Cook Collard Greens Start by boiling the ham hocks in pot fully covered in water, bring to a boil then lower heat and boil for approximately 11/2 – 2 hours or until meat falls off the bone. Collard Greens With Ham. Ingredients 3 pounds chopped collards. Combine broth, beef concentrate and ham bone (or ham hock) in a large pot. After two and a half hours shred meat on ham hocks away from the bone. This is why it's a common practice to add something fatty like ham, or bacon, to greens. Collard Greens - INGREDIENTS. Collard greens cooked with smoked ham hocks are a traditional Southern staple. It's considered a delicacy in the South and should not be strained off or squandered! So if you’ve been leaving collard greens on the grocery display, consider this your easy entry to enjoying this under-the-radar-but-totally-terrific veggie! ½ tsp. I find that 35-minutes of high-pressure cooking, followed by 15-minutes of natural pressure release in my Instant Pot is spot on for perfectly tender collard greens and fall-off-the-bone ham … 1- tbs. Cook ham bone in oil 4 to 6 minutes, turning several times, until browned on all sides. 5 cloves garlic, minced. 2 ham hocks, cured and smoked. We adapted the recipe with chicken broth and a ham bone or hock. Cover and cook, stirring occasionally, until the collards are very tender, about 1 hour. Then, layer several leaves in a stack, roll up and cut into 1/2- to 1-inch thick slices. That’s what we love about this recipe—it features all the rich savory flavor of the classic dish but is prepared using a simplified set-it-and-forget-it method that leaves room for customization. Add the cut collard greens … If you’re using an Instant Pot electric pressure cooker, then based on my experience, your collard greens will likely take longer to cook. There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. Stir the meat into the greens. Stir into greens… They're rich in vitamins A and C, calcium and iron. 2- large bunches of fresh Collard Greens, washed. When cool enough to handle, pull off and shred or dice any meat clinging to the bone. Collard Greens - DIRECTIONS. So if you’ve been leaving collard greens on the grocery display, consider this your easy entry to enjoying this under-the-radar-but-totally-terrific veggie! Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Mable Clarke, a South Carolina cook and activist, serves this That’s what we love about this recipe—it features all the rich savory flavor of the classic dish but is prepared using a simplified set-it-and-forget-it method that leaves room for customization. salt. All Right Reserved. Spray 6-quart slow cooker with cooking spray. Return the meat to the pot with the greens… 2 bunches collard greens. A perfect way to sop up your potlikker is with a slab of cornbread. Collard greens are always a dish I make after a holiday with ham. 1 T. apple cider vinegar *dutch oven* Instructions: Put a large dutch oven on the stove and set to medium-high heat. Here is the smoked ham hock. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. Cover; cook on Low heat setting 4 to 6 hours or until collards reach desired tenderness. Okay, I know a lot of people eat them vegetarian, but I really love to add ham or bacon to mine. Then, thaw in refrigerator the night before using. If you are using bacon. Those who like their collards meltingly tender should let their greens stew together with the ham bone and other ingredients until the six-hour point, while those who prefer a more toothsome texture can stop at four. Score and cook ham hocks to sear sides. Mix up a batch extra quick with Betty Crocker™ cornbread & muffin mix. When it comes to greens, collards tend to live in the shadow of lettuce, spinach and even kale—except in the South. this link is to an external site that may or may not meet accessibility guidelines. Stir in broth; heat just to simmering. Info. 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