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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 8.4 g
  • Cholesterol: 45.4 mg
  • Sodium: 1,657.3 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 16.0 g

View full nutritional breakdown of Collards & Ham Hocks ~ Down Home Recipe calories by ingredient
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Collards & Ham Hocks ~ Down Home Recipe

Submitted by: VEHAMILTON1
Collards & Ham Hocks ~ Down Home Recipe

Introduction

We grew up with Ham Hocks and Collard Greens!

I have modified the recipe to lower the fat. Remove the fat and skin. Tear the meat into strips and mix it back in with the greens.
We grew up with Ham Hocks and Collard Greens!

I have modified the recipe to lower the fat. Remove the fat and skin. Tear the meat into strips and mix it back in with the greens.

Number of Servings: 12

Ingredients

    4lbs Smoked Ham Hocks or
    4lbs Smoked Pork Neck Bones
    4-5 Large bunches of Fresh Collard Greens
    2tsp Salt

Directions

Preparation:

Separate the leaves and wash thoroughly under cold running water. Stack several leaves on top of each other, roll them up together and tear them into bite sized pieces. Frozen collards will work well too.

Cooking Method:

1. Place the ham hocks or neck bones in a large pot.

2. Add water to cover the meat by an inch.

3. Bring water to a boil.

4. Let it boil for about an hour and a half until the ham hocks or neck bones starts to fall off the bone.

5. Add more water if needed while it boils down.

6. Once they are done, remove from the water and set aside.

7. Skim off any fat on top of the water.

8. Add the greens to the pot. Put as many greens in the pot that will fill it. Allow the greens to wilt down and gradually add more until all of the greens are in the pot.

9. Add you salt.

10. Cover and cook on medium heat for for thirty minutes or until the greens are tender.

If you choose to, remove the skin and all of the fat from the ham hocks. Tear them into strips and mix the meat back in with the greens.

Traditionally serve ham hocks with collard greens, chitterlings, black eyed peas, baked sweet potatoes and cornbread.






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