HAM HOCKS AND CABBAGE RECIPES
COLLARD GREENS WITH HAM HOCKS | ALLRECIPES
A true Southern delicacy, it's hard to even find collards with ham hocks served in other parts of the country. But once you've had them, they're sure to be a staple at all your cookouts. Be sure to save the pot liquor (the broth leftover after boiling the greens) as a stock for soups and stews!
Provided by Brian Genest
Categories Collard Greens Recipes
Total Time 2 hours 35 minutes
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
- Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
- Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
- Ladle collards into bowls with a little stock and serve.
Nutrition Facts : Calories 236 calories, CarbohydrateContent 7.2 g, CholesterolContent 44.6 mg, FatContent 16.9 g, FiberContent 3.1 g, ProteinContent 14.5 g, SaturatedFatContent 5.4 g, SodiumContent 934.8 mg, SugarContent 1.2 g
BLACK-EYED PEAS AND HAM HOCKS RECIPE | ALLRECIPES
This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.
Provided by DOUET
Categories Bean and Pea Side Dishes
Total Time 2 hours 0 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 5 servings
Number Of Ingredients 6
Steps:
- Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
- In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
- Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Nutrition Facts : Calories 516.1 calories, CarbohydrateContent 54.7 g, CholesterolContent 54.4 mg, FatContent 18 g, FiberContent 9.7 g, ProteinContent 35 g, SaturatedFatContent 6.1 g, SodiumContent 58.6 mg, SugarContent 6.3 g
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