Stewed Collards with Ham

 I’m not that big of a meat eater (just kidding) and I can’t quite remember the name of the boutique market where I picked up this recipe and the accompanying ham hock (Tails and Trotters) but I will tell you honestly that this collards dish was so damn good I was worried I might eat it all. Which would be bad, because to continue in an honest vein, after refrigeration one can see just how much fat is in this dish. One could skim away the fat I suppose, so I’ll state that right now as an option. Or one could only make this as often as they find themselves with a good ham hock. Either way, this is an outstanding way to cook collards, kale and turnip greens, and has renewed my interest in stewed greens. Give it a try, but please remember to share.

Ingredients:

1 ham hock (1/2 lb or 1 lb)

1 yellow or white onion

6-8 cups water

4 cups collards

2 cups kale or turnip greens (optional)

1 slotted wooden spoon (this is not a joke.)

Slice the onion into 4 equal wedges. In a medium soup pot, heat the ham hock and onions until they are fragrant, sizzling and the onions begin to brown. Fill the pot with water and bring to a light boil. Stir occasionally to insure that the ham hock is submerged in water equally on all sides. Cook for 45 minutes to an hour, skimming away any foam that collects on the surface of the water, until the meat on the hock can easily be pushed off with the wooden spoon.

Using said wooden spoon, remove the bones, skin and meat from the stock and place on a plate or cutting board. Cut the meat away from the fat and return it to the pot. I used a fork and knife to do this as the meat is very hot. Any bones that are free of skin and fat can be returned to the pot too.

Wash and chop the collards into 2 inch wide pieces and add them to the stock. Simmer for 10 minutes and then add the washed and chopped kale and other greens if used. Continue to simmer for another 10 minutes, until the greens are soft and tender but not mushy. Turn off the heat and serve. I recommend serving in soup bowls with plenty of stock. Delicious with dinner, but phenomenal with a pancake breakfast.

| March 1st, 2013 | Posted in Collards, meat dishes, Recipes |

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