Collard Greens with Ham Hocks
Ingredients
The greens
-
4
pounds
fresh collard greens
The meat
-
1 to 1½
pounds
smoked ham hock
The aromatics
-
1
teaspoon
olive oil
-
1
cup
chopped white onions
-
2-3
cloves
garlic, minced
The seasoning
-
3-4
cups
broth
-
1-2
tablespoons
Creole seasoning
-
1
teaspoon
smoked paprika
Instructions
- Place the ham hock in a pot and cover with water, then bring to a boil and cook until tender.
- While the ham hock cooks, wash the collard greens thoroughly and remove the stems.
- Heat olive oil in a large pot or Dutch oven, then sauté onions and garlic until translucent.
- Deglaze the pan with broth and begin adding the collard greens in batches, stirring to wilt them down.
- Add the Creole seasoning, smoked paprika, and the cooked ham hock to the pot.
- Bring to a boil, then cover and reduce heat to low, allowing the greens to simmer for 2 hours until tender.
- Remove the ham hock, shred the meat, and return it to the pot before serving.
Nutrition Facts (estimated)
Servings
10
Calories
149
Total fat
7g
Total carbohydrates
6g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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