Braised Collard Greens

This recipe is very good, but to get the minerals and "good stuff" out of the ham hock, you really do need to cook it longer. It is probably sufficient to cook the greens themselves for 45 minutes to an hour. I think next time this needs to be done in the crockpot so the stock has maximum food value.

Prep Time: 10 minutes, Total Time: 1 hour 10 minutes

1 smoked ham hock (about 1/4 pound)
1 1/2 pounds (about 2 bunches) Collard Greens?, stalks removed, leaves cut into 2 inch wide strips
4 cups water

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

Remove ham hock and discard.

3 tbsp white-wine Vinegar?
coarse salt and ground Black Pepper?
hot sauce, for serving (optional)

Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.

Based on p. 152 October 2007 Everyday Food

As made New Year 2008 (with a ham shank rather than hock). Served with Roast Turkey Breast (done by Mark) and Hopping John.

See also:

• Collard Greens (mess o' greens): http://whatscookingamerica.net/Vegetables/CollardGreens.htm
• Mixed Greens at Chef Rick's: http://www.chefrick.com/html/mixed_greens.html
• Collard Greens by Paula Deen at Food Network: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22719,00.html

From whatscookingamerica.net, above:

Collard greens have been cooked and used for centuries. The Southern style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking.

MOIST AND COMBINATION HEAT VEGETABLE?, Cured Pork?

MethodCategory?:

DepressionEra?

Needs More Testing?