https://www.allrecipes.com/recipe/16024/southern-collard-greens Put ham hocks in a large Dutch oven or stockpot; cover with water. The ham hock pops right in with the collards and should fall apart from the bone with minimal effort, post-pressure-cooking. This cooking process is going to be a long one, but you’ll reward your palates afterward. 1 smoked ham hock or a piece of slab bacon (about 1 lb) 4 to 6 cups water 4 pounds mixed cooking greens, such as collards, kale, chard, and mustard greens, tough stems discarded, washed and roughly chopped into 2-inch-wide (5-cm) strips 1 tablespoon apple cider vinegar GET INGREDIENTS Soak the hocks in cold water for a minimum of 30 mins before cooking. It cuts the bitterness of the greens and help smooth the balance between the bitter and the smokiness of the ham hock. (My pot was tender after an hour, but the longer the ham hock is able to lend its flavor to the pot, the better. The addition of the ACV is the same. This type of ham hock is good for cooking with greens and other vegetables where you want a smoky taste added to the dish without adding the meat, it is used for flavoring only. Once frozen, ham hocks will last indefinitely, but it’s best to use them within a few months if you don’t want the quality to suffer. Ham hocks may be fully cooked or uncooked, depending on how they're produced. But it's just as easy to omit the pig parts and still achieve a tasty vegetarian version of this classic dish. Add pinch of nutmeg to enhance flavor. Cook the onions and garlic in the hot bacon drippings 2 minutes, stirring often. Usually, this will take about 4-5 hours, … … The internal temperature should reach 160 degrees Fahrenheit. If you want to cook one for a soup or other recipe where you want to add the ham to the dish, you'll want to buy an uncooked one. The ham hocks flavor the greens with an unmistakable richness, and the slow-simmered collards become tender and silky in the cooking liquid. If using ham hock, remove the meat from the bone, dice, and return to the green beans. https://iheartrecipes.com/collard-greens-with-smoked-ham-hocks If the hock is still vacuum-sealed in its original packaging, you can keep it refrigerated for two weeks or until its "use-by" date, whichever comes first.Once it's opened, or if you purchase it unsealed, you should use it or freeze … Using a second saucepot, put it on top of medium-heat and then put the greens together with 6-cups of water. Ham hocks, like many pork products, are best cooked until they are falling off the bone. Therefore, when I cook collards, I set out a variety of vinegars and hot sauces. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Slowly break off the stems and then wash the leaves well. My Pickled hot peppers and Hot Jalapeno Relish are amazing on collards if you like things really spicy! Many ham hocks are cured or smoked to help preserve them, … Most ham hocks are smoked and cured and taste very salty. They are mostly used to add flavor to soups and other dishes. Leaving the ham hocks in during the entire cooking process thoroughly imparts the ham flavor to the beans.This can ONLY be accomplished by cooking them together for a long time. With cooking methods, such as smoking or braising, the meat can be tested for doneness based on texture. Wash the collard greens thoroughly. Cut them into ¼-inch strips. To reduce the salt level and to remove any impurities, a long washing or soaking is needed before using the ham hock in cooking. I let these cook for 1 hour 30 minutes total, but you can let them go even longer if you want.) I bought mine at Walmart, in the meat section where the sell their hams. Note: If you cooked these Southern collard greens with ham hock, you can remove the ham hock and cut up any of that ham on the bone. Bring to a simmer over medium, and cook 25 minutes. However, I just made 4 batches(2 with Ham Hocks & 2 with Turkey necks) of these greens for my church's 16th Anniversary celebration today and they were absolutely delicious!! Mixed … Do you have to soak ham hocks? I'd actually fry them a bit to render a little grease, and then put everything together and slow cook together for a couple of hours. Bring the contents to a boil, then lower the heat to a simmer. The flavorful juice left over after cooking the greens, known as "pot likker," is a wonderful accompaniment to cornbread or biscuits. Everyone loved them. Remove the ham hock after one hour to a plate to cool. Cook for about 30 minutes more and taste for seasoning. https://www.greatbritishchefs.com/collections/ham-hock-recipes … Place in the crockpot/pan with the green beans and mix well. When it's cool enough to handle cut the lean meat off of the bone, it should just about fall off, discard bone and fat and return the lean meat to the collards and mix. Cover and cook for 1 to 1 ½ hours or until the beans are tender but not mushy. Tips For Cooking Smoked Ham Hocks. https://cookpad.com/us/recipes/619878-southern-style-kale-greens To do this, roll several leaves together and start slicing through them. Add ham hocks. You will find both ham hocks … Add the prepped beans to the pot. https://www.bbc.co.uk/food/recipes/ham_hock_and_pea_soup_18013 Then chop them into 1-inch pieces or so and cook them until tender in a well-seasoned broth around 45-60 minutes along with the turkey and/or ham hocks. While I use dried cannellini beans in this recipe, 2 cans of beans that have been rinsed and drained can be substituted. While this can be accomplished in a roaster or a stockpot, the simplest way to cook ham hocks is in a pressure cooker. Southern greens and ham hocks are the ultimate side dish. Collard greens cooked with smoked ham hocks are a traditional Southern staple. Serve in bowls. Ham Hock & White Bean Stew with Collard Greens . Remove the stems that run down the center by holding the leaf in your left hand and … Add the bay leaves, garlic, salt, and pepper; cover and simmer for 2 hours. (If you don't have access to country ham hocks, use smoked ham hocks, salt pork or other seasoning meat of your choice, but country ham hocks are great). They will be salty, so wait until they cook for a while to see if more salt is needed. Then, you have to check the internal temperature of the meat every two hours. Smoked ham hocks are surprisingly easy to find, wrapped in plastic and tucked in with the other pork products, at most grocery stores. Hock & White Bean Stew with collard greens mine at Walmart, in the hot bacon drippings 2,. Put the greens with an unmistakable richness, and cook for a minimum of 30 mins before.. 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