It’s so good, I’m making another batch. Slow-Cooker Collard Greens with Ham Recipe - BettyCrocker.com Thick, rich, and creamy vanilla pastry cream. by Jaden | Nov 28, 2011 | Recipes, Sides | 39 comments. They don’t mind. Absolutely amazing! I will look for small hocks, or maybe, I’ll have to use only ham and smoked turkey. Cooked bones are dried out and can splinter, get caught in their throats, or any part of their colon. Order your bowl today for $10 off + free shipping! THIS recipe is the one that was ON POINT because of the flavor and mention of the pot liquid. Pull the leg out, let it cool and take the meat off and throw it back in with the greens. Collards are members of the cabbage family (Brassica oleracea), and a staple side dish in Southern cooking. I grew collards for the first time this year. Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. I came across this site while searching for recipes to use ham hocks. In the South, eating black eyed peas (or Hoppin John) on New Year’s Day is thought to bring prosperity for the new year. If I could taste the recipe, I’d order a serving! You can’t lose with a winning combination like that! How to Make Collard Greens – Step By Step Photos. It has the nice smoky flavor of a good ham even if it is actually shoulder. It cost me $340.00. Required fields are marked *. Meanwhile, clean and prepare collard greens using instructions found in the post above. In a large pot, heat the olive oil over medium heat. This cookbook is on my wish list this year!! One thing I agree with you on. If you see something not so nice, please, report an inappropriate comment. Since then I’ve really enjoyed them at potlucks and dinners with my in-laws but I’ve never actually made them. My grandmother and husband put the same ingred. In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. ALL RIGHTS RESERVED. They are luckier than we are. In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a … Don’t worry about raw food! I used about 3 teaspoons of kosher salt. It’s one of my favorite cookbooks this year – after no less than 4 trips to the Lone Star state this year alone – I’ve been craving Tex-Mex foods like crazy. this is a simple recipe and I bet you’ll love it. Add a rating: Comments can take a minute to appear—please be patient! I wanted to drink the liquid :)) I’m definitely saving this recipe! I guarantee my kids will be forming a mashed potato moat, just so the pot liquor doesn’t escape. Collard Greens are just as much about the simmering sauce as it is about the greens. Add collard greens, pressing down to submerge in liquid. Have you tried this Easy Collard Greens Recipe? That is the one thing that really stood out in this recipe. I boil these ingredients in water for a purer pork flavor, but you can also use chicken stock if you prefer. Make a stock out of the ham hocks. Taste and add additional salt and pepper if needed. To heat canned collard greens in the crockpot: Add 2-3 cans to a slow cooker (add any extra seasonings if desired) and heat on HIGH for 1.5 – 2 hours. A friend from church introduced me to collard greens, I had no idea I even liked them, for the past hour I’ve been searching the internet looking at recipes. I used about 3 teaspoons of kosher salt. She’s a 7th generation Texan who moved to New York City for a job and one day found herself scouring the city in search of Ro-Tel tomatoes, the only brand of tomatoes fit for true Tex-Mex Chile Con Queso. You get a lot more meat than you would using a ham hock. Braised Collard Greens With Ham Hocks Vegan Southern-Style Collard Greens With Mushrooms Collard greens, stewed until tender and rich with cured pork, are a dish that's become emblematic of Southern cooking and, more specifically, African-American cooking. I was going to post a similar comment until I found yours. Pour in the drained can of collard greens, water, sugar, hot sauce and vinegar and stir well. All my standard poodles have lived past fifteen and aside from vaccinations and neutering, never see a vet. I suppose I could do either, but was just curious how you and others use it. Add the onion and saute for 5 minutes. Stir frequently and continue to heat over medium heat until heated through. Salmonella is not sickening for dogs. Add the prepped collard greens to the pot, adding additional water as needed (up to 3 cups). Must have cornbread. This looks terrific, so I’ll get some collards tomorrow to go with the other ingredients that I already have in my kitchen. Lean meat will dry up and toughen with extended cooking. Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Thanks for making me look good! Adjust the seasonings as needed. Cram ’em in! Subscribe to our newsletter to get the latest recipes and tips! The flavor of collards is a cross between cabbage and hearty kale, similar to Swiss chard. Cover and simmer for 1 1/2 hours. And without question, collard greens are one of the most well-known vegetables in the Southern cuisine canon; braising them for hours with ham hocks and other pork parts is a centuries-old tradition. And those red cowboy boots she’s wearing? Trust me, I didn’t know this fact and gave my dog a pork bone from a cooked pork butt. After the smoked meat stock is ready, add chopped collard greens to the boiling stock and let them cook for 15 or 20 minutes. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Even though Lisa lives 1,200 miles from me, I see her more often than friends down the street. Add the onion and saute for 5 minutes. Terms & Conditions / Privacy Policy / Official Giveaway Rules. These easy mixed greens are cooked with ham hocks, a little vinegar, and seasonings. Never heard of it. Bones should be at least six to 8 inches long in order to avoid getting caught in the jaws forcing the jaws open and a trip to the vet. we need a EDIT button on here lol….I mispelled casserole……sorry…. Without fail, my Grandma would make collard greens, Hoppin’ John (field peas and rice), cornbread, and meat (usually ham). Im going to grab a coffee and read more, so glad i found your blog Belle. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. If you haven’t made this, you don’t know what you are missing….with the turkey leg is much more healthy for you….and I cut out all the big stems from the collard greens too….much more than it shows here in this picture….and I’ve never put tomatoes in mine either….. never heard of this….maybe they do that in Texas…but in ky we don’t, but each to his own…..try them and make you some cornbread or either cornbread casserol that would go good with it too. OMG, I LMAO over this line because we always save our pork butt and ham bones for our neighbors dogs. For me the ham/pork is better than chicken or any other meat. I’m from Charleston, South Carolina and ours are often cooked with smoked pork neck bones, smoked hamhocks, and ham! OMGoodness! I’ve tried turkey. WOW were these good! When heated … Yummy with some jalapeno cornbread muffins. In fact, spoon your collard greens onto your plate, right next to the roasted garlic mashed potatoes on your plate. 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