0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Total: |
3 hr 25 min |
| Active: |
25 min |
| Yield: |
20 servings |
Ingredients
- Salt
- 3 smoked ham hocks
- 5 bunches collard greens (12 to 16 ounces each)
- Pinch red pepper flakes
Instructions
- In a saucepan set over medium-high heat, add 4 cups water and 1 tablespoon salt. Bring to a boil, then add the ham hocks and cook until the meat is tender and tears away easily, about 1 hour 30 minutes.
- Thoroughly wash the collard greens. Remove the stems and tear the greens into 2-inch pieces.
- In a separate stock pot of boiling water, add a pinch of salt and the red pepper flakes and blanch the greens for 10 to 15 minutes. Strain the greens and discard the water.
- Remove the ham hocks from the cooking liquid and tear the meat from the bones. Return the meat to the cooking liquid and bring to a simmer. Add the blanched collard greens. Cover and cook the greens until a butter knife can easily pass through, 1 hour to 1 hour 30 minutes. Serve hot.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
152 |
| Total Fat |
7 g |
| Saturated Fat |
2 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
4 g |
| Sugar |
0 g |
| Protein |
18 g |
| Cholesterol |
41 mg |
| Sodium |
571 mg |
