Collards with Ham



U.S. Metric Ingredients
2 lb 1 kg Smoked ham hocks
6 lb 3 kg Collard greens
to taste to taste Black pepper
2 tsp, or to taste 20 mL, or to taste Hot pepper sauce
as needed as needed Cider vinegar



  1. Simmer the ham hocks in water to cover until the meat is tender, 1½ to 2 hours.
  2. Remove the hocks from the liquid, and reserve the liquid in the pot.
  3. Remove the meat from the bone and cut into small dice.
  4. Trim the stems from the greens. Wash the greens in several changes of cold water.
  5. Add the greens to the ham stock. Simmer until very tender, 45 to 60 minutes.
  6. Drain the greens, reserving the liquid.
  7. Chop the greens coarsely.
  8. Combine the greens with the ham.
  9. Add enough of the reserved cooking liquid to moisten the greens well. Reheat as necessary.
  10. Add pepper and hot pepper sauce to taste.
  11. Serve with vinegar on the side, for diners to add to taste.

Per serving: Calories, 240; Protein, 20 g; Fat, 14 g (51% cal.); Cholesterol, 60 mg; Carbohydrates, 10 g; Fiber, 6 g; Sodium, 95 mg.


Turnip greens, mustard greens, or kale may be substituted for the collards.