- Serves: 4-5
- Cook Time: 2 hours 50 minutes
- Prep Time: 30 minutes plus cooling time
- Effort: easy
- 800 g - 1kg smoked ham hock
- 2 medium onions, one quarted and one finely chopped
- 1 bay leaf
- 25 g butter
- 2 cloves garlic
- 1 tsp dried red chilli flakes
- 400-500 g collard greens or spring greens, well washed, drained and shredded
- 3 tbsp white wine vinegar
- Hot sauce such as tabasco, and cornbread, to serve
Tips and Suggestions
Si and Dave serve this recipe with country ham with red eye gravy, as seen in the photo
1. Wash the ham hock in cold water and drain. Put in a large saucepan and cover with cold water. Bring to the boil then drain well.
2. Place the ham in a large, clean pan or flameproof casserole and cover with cold water. Add onion and bay leaf, cover loosely with a lid and bring to a medium-low simmer. Cook for 2 hours or until the ham is tender and falling off the bone. Turn the ham and add a little just-boiled water occasionally so it remains covered.
3. Drain the ham and reserve the cooking juices, pouring 750ml into a jug. Allow ham to cool, remove the skin and chop meat into small pieces, discarding fatty bits or gristle.
4. Melt 25g butter in a large saucepan. Add the onion, garlic and chilli and cook gently for 5 minutes until soft and beginning to colour.
5. Put the shredded greens, ham pieces and vinegar in the pan with onions and cook for 3 minutes, stirring. Pour over 750ml of the reserved cooking juices and season.
6. Bring to a low simmer and cook, uncovered, for 40 minutes until greens are silky and very tender and the liquid has reduced, stirring occasionally.
7. Serve the collard greens with hot sauce and corn bread for dipping.
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