Wayne Gisslen

Collards with Ham

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Preparation info
  • Portions:

    16

    Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  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 v

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