These are by far better than anything you can get at a restaurant. Or, any restaurant that I have had them at, that is.
Course Side Dish
Keyword collard greens, collards, side dish, southern food
Prep Time 10minutes
Cook Time 4hours20minutes
Total Time 4hours30minutes
Author Dana DeVolk
64ouncesUnsalted Chicken Stock
2pounds Collard Greensbagged already chopped and rinsed for you!
10cracksfresh black pepper
Scour the ham hocks with a paring knife, just to slice through the skin and expose the meat. Put a large pot on the stove over medium heat. When the pot is hot gently place one tablespoon of the butter, ham hocks in the pot and get a good sear on all sides.
When seared, add the chicken stock, garlic and onion powder to the pot. Put the lid on the pot and bring to a boil. Reduce to a simmer and let cook for at least 1 hour but I recommend 2 hours. Take out the ham hocks with tongs and set aside in a bowl. Place handfuls of the collards at a time into the liquid. Add the entire bag and stir in the liquid so everything is immersed.
Add the season salt and fresh black pepper. Bring this up to a simmer and cover. Let simmer for 1-2 hours until desired tenderness.
While collards are cooking you will need to pick the meat off of the ham hocks once they have completely cooled. This can be a bit tricky and you really won’t get much meat off but any little bit counts. Try not to get any of the gristle. When you’re done picking the meat add it to the pot at any time.
Once the greens are to your desired tenderness, taste and adjust seasoning if needed. Add the remaining butter just before serving.
Southern Style Collard Greens Recipe found on https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.