13 Nov collards and cabbage with ham hock
Even though Lisa lives 1,200 miles from me, I see her more often than friends down the street. Makes 4 to 6 servings. Remove skin from smoked ham hocks. Carefully pour in the chicken stock along with the garlic powder, and onion powder to the pot. Keep it traditional with this sage and sausage dressing. Cook the greens low and slow to keep them tender but not mushy," says Richards. 1 tablespoon salt Don’t worry, all the greens will eventually fit in. We may earn a commission on purchases, as described in our affiliate policy. 2 ham hocks, cured and smoked. Tear each leaf in half. A friend from church introduced me to collard greens, I had no idea I even liked them, for the past hour I’ve been searching the internet looking at recipes. It’s so good, I’m making another batch. My rescued cocker and her two puppies were started on raw food and bones and are now in excellent health. It’s one of my favorite cookbooks this year – after no less than 4 trips to the Lone Star state this year alone – I’ve been craving Tex-Mex foods like crazy. Hers was the same. This looks delicious and so warming. } If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. A classic pot of braised collards has deep, smoky pork flavor and meltingly tender greens. Cooking the greens and ham hocks on low for nine hours ensures that all the flavors meld together beautifully. You get a lot more meat than you would using a ham hock. ½ teaspoon garlic powder thanks for sharing – who knew i’d be shopping for ham-hocks in my future but sure enough I certainly will be! Greens are truly a staple here in the Lone Star State. Im going to grab a coffee and read more, so glad i found your blog Belle. When your ham hocks become tender go ahead and add more water, the collards, sugar and hot peppers to the Dutch oven. Pour 4 cups cold water over the ham hocks, and add the bourbon and vinegar. I was going to post a similar comment until I found yours. “One, two or three — depends on how many canine pets you have in the house.”. start on the collards to make a flavorful stock. listeners: [], 1 yellow onion, diced. I haven’t tried cooking collards with tomatoes. eval(ez_write_tag([[580,400],'soulfoodandsoutherncooking_com-medrectangle-3','ezslot_1',122,'0','0']));(adsbygoogle = window.adsbygoogle || []).push({}); Just about any respectable southern cook has his or her own recipe for making collards. Feel free to leave a star rating and I’d love to hear from you in the comments below! Remove and cut the bacon crosswise into 1⁄8-inch pieces. 2 small ham hocks (or a large ham hock) 2 cups water 2 pounds collard greens; 1 pound turnip greens 3 cups beef stock (or chicken stock) 1 tablespoon cider vinegar 1 teaspoon sugar (granulated) 1/8 teaspoon black pepper (coarsely ground) 1/8 teaspoon crushed red pepper (or to taste) Steps to Make It . Stir to combine. When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Collards are members of the cabbage family (Brassica oleracea), and a staple side dish in Southern cooking. OMG, I LMAO over this line because we always save our pork butt and ham bones for our neighbors dogs. Meaty and flavorful. She’s a 7th generation Texan who moved to New York City for a job and one day found herself scouring the city in search of Ro-Tel tomatoes, the only brand of tomatoes fit for true Tex-Mex Chile Con Queso. I don’t know what I like most about this Easy Collard Greens recipe: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock! Must have cornbread. asks chef Todd Richards. Place ham hocks in Dutch oven. Don’t worry about raw food! 2 large ham hocks, about 3-ounce size each Add the cabbage to the ham hocks along with the carrot pieces, salt, pepper, garlic and onion powders. 1 tablespoon dried dill (or 3 tablespoons fresh), optional Return the pot to medium. { If I could taste the recipe, I’d order a serving! There are a lot of dimensions to these collard greens: smoky pork, a little bit of acidic vinegar, and sweet cane syrup. Pour in the water and apple cider vinegar and bring to a simmer. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. These simple and spectacular Southern cakes deserve a comeback, These sides will be the real stars of Thanksgiving dinner. Suzanne Foote, Pingback: Crappie Fishing Is Red Hot in Florida, and It’s Still Early | Coastal Florida Guide, Pingback: Crappie Fishing Is Red Hot in Florida, and It’s Still Early | Marco Island Home Rentals. Yummy. 3 large carrots, peeled, chopped into 2-inch pieces this is a simple recipe and I bet you’ll love it. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Some comments may be held for manual review. } Bring to a simmer over medium, and cook 25 minutes. Salmonella is not sickening for dogs. Love it! All rights reserved. THIS recipe is the one that was ON POINT because of the flavor and mention of the pot liquid. One thing I agree with you on. oh you must try! Add water and bring to a boil. Remove from the heat, and stir in the red pepper flakes. Stir your greens often and keep in their greens. © 2020 Discovery or its subsidiaries and affiliates. In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Pull the leg out, let it cool and take the meat off and throw it back in with the greens. Try it with a smoked turkey leg instead of the pork. Repeat with remaining collard green leaves, and rinse in cold water. ¾ teaspoon garlic powder In a heavy-bottomed pot, heat the vegetable oil. window.mc4wp.listeners.push( Drain. The savory, smoky, vitamin-rich pot-liquor is so full of rich flavor that you’ll savor every last drop. Add a rating: Comments can take a minute to appear—please be patient! This cookbook is on my wish list this year!! These handmade Buddha Bowls are perfect for your one-bowl meals. to remove any salmonella that may be present. Taste and add additional salt and pepper if needed. Chop the cabbage into about 2-inch pieces and rise over cold water in a colander. Return the meat to the pot with the greens, and stir. Stack 4 collard green leaves on top of each other. Cook, 1–1½ hours. Using a sharp knife, cut the fat and meat off the ham hocks. Chop up meat into chunks and return it to pot. It was delicious, and everyone liked it. Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes. In a large soup pot, heat oil over medium heat. I recreated a traditional and light version with both being equally as good. https://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html Add in the garlic and saute for another minute until fragrant. Most likely, you’ll have to tamp down the greens with a wooden spoon….unless you have giantungus pot. Some HTML is OK: link, strong, em.
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