How To Cook Collard Greens With Ham Hocks

How To Cook Collard Greens With Ham Hocks

Add the ham hocks and sear on all sides. Add a generous amount of salt.

Slow Cooker Collard greens. Ingredients 4 bags of collard

Bring a large stockpot of water to boil over high heat.

How to cook collard greens with ham hocks. Cook the greens until they are tender enough for your liking, at least 45 minutes and up to 2 hours. 1 pound smoked ham hocks, at room temperature. Cook until tender, about 5 minutes.

Bring them to a simmer and partially cover the pot. After two and a half hours shred meat on ham hocks away from the bone. Add the salt, pepper, cajun seasoning, garlic powder, and hot sauce to the water.

Apple cider vinegar *dutch oven* instructions: When it is boiling, add the collards. Remove the collards from the boiling water and plunge into the bowl of ice water.

3 bunches collard greens (1 1⁄2 to 2 pounds) 1 tablespoon olive oil. Add the ham hocks, and cook 5 minutes, turning every 45 seconds or so. 2 small yellow onions, thinly sliced.

Add the green peppers, sweet red. 1/2 cup apple cider vinegar (5% acidity) 2 teaspoons kosher salt. Wash the collard greens by running them through about three changes of water.

You’ll need one ham hock for every two full bunches of greens. From the previously prepared ham hocks, add one of them to a large pot with at least a cup of the congealed cooking water. Cover and cook on high heat for 5 hours or low heat for 10 hours, or until collards are tender to your liking.

Bring to a simmer over medium, and cook. Smoked ham hocks, collard greens, pepper, salt, baking soda, water southern style collard greens taste of southern sugar, salt, smoked ham hock, garlic, texas pete hot sauce, black pepper and 4 more Cover with lid and cook on low for an additional hour and a.

Quickly stir 2 to 3 times (as evenly spaced out as possible) throughout cooking time. 1 cup bourbon or whiskey. Meanwhile, prepare the collards by ripping the leaf away from the spine.

Pile the greens on top of each other and cut into long strips; I like to use smoked ham hocks for making southern collard greens. Add the butter to the pot.

Add the garlic, and cook until golden brown. Once thoroughly cleaned, it’s time to cook up the greens. Add a 1/3 of the cleaned greens, one tablespoon of salt, and one tablespoon of sugar.

Add the ham hocks back to the pan, placing them on top of. Pour 4 cups cold water over the ham hocks, and add the bourbon and vinegar. Bring this to a boil then turn heat to medium and cook the ham hock for about an hour.

Cook the smoked turkey wings first. You can also use smoked turkey wings or smoked turkey neck bones. Take out and set aside, leaving any hock juices in dutch oven.

Pour in the chicken broth and then add 1/3 of the greens. 4 garlic cloves, thinly sliced. Remove the ham hock from the pot and add the chopped collard greens to the liquid.

Add the beer, stir together, scrape up all of those delicious brown bits of flavor, and reduce until most of the liquid is gone, about 20 minutes. Cook mixture over medium heat until meat is falling off the bone, about 2 hours. If you use bacon, ½.

Score and cook ham hocks to sear sides. To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. My mom likes to use bacon.

Combine onions, ham hocks, and garlic in a stockpot; Lift each green individually out of the water to a. Cover the ham hock with water (about 2 quarts).

Stir in the worcestershire sauce, apple cider vinegar, and bay leaves. How to cook collard greens. Add the prepped collard greens to the pot, adding additional water as needed (up to 3 cups).

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