Rating: 3.17 stars
35 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 1

This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."

Everyday Food, October 2007

Gallery

Credit: José Manuel Picayo Rivera

Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine ham hock, collard greens, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.

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  • Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.

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Reviews (2)

35 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
03/04/2013
Love my greens, slice into the ham hock gets more flavor. Cleaning collards is easier & makes them tender and less stringier. Fold the collard leaf in 1/2, then pull the stem up like a zipper. It removes the spines stalk & some veins from the leaf that make it to stringy to some folks, big turn off to texture. Also add 1tsp-1Tbsp sugar. Makes them less bitter.
Rating: 5 stars
03/04/2013
Love my greens, slice into the ham hock gets more flavor. Cleaning collards is easier & makes them tender and less stringier. Fold the collard leaf in 1/2, then pull the stem up like a zipper. It removes the spines stalk & some veins from the leaf that make it to stringy to some folks, big turn off to texture. Also add 1tsp-1Tbsp sugar. Makes them less bitter.