Southern Blended Greens Recipe

Southern Collard Greens This Silly Girl's Kitchen

WebMar 16, 2022 · Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring …

1. Scour the ham hocks with a paring knife, just to slice through the skin and expose the meat. Put a large pot on the stove over medium heat. When the pot is hot gently place one tablespoon of the butter, ham hocks in the pot and get a good sear on all sides.
2. When seared, add the chicken stock, garlic and onion powder to the pot. Put the lid on the pot and bring to a boil. Reduce to a simmer and let cook for at least 1 hour but I recommend 2 hours. Take out the ham hocks with tongs and set aside in a bowl. Place handfuls of the collards at a time into the liquid. Add the entire bag and stir in the liquid so everything is immersed.
3. Add the season salt and fresh black pepper. Bring this up to a simmer and cover. Let simmer for 1-2 hours until desired tenderness.
4. While collards are cooking you will need to pick the meat off of the ham hocks once they have completely cooled. This can be a bit tricky and you really won’t get much meat off but any little bit counts. Try not to get any of the gristle. When you’re done picking the meat add it to the pot at any time.

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Southern Collard Greens Recipe The Anthony Kitchen

WebJun 9, 2020 · Instructions. Add the ham hocks and spices to a large pot with about 3 quarts of water and bring to a boil. Reduce the heat to maintain …

Rating: 5/5(2)
1. Add the ham hocks and spices to a large pot with about 3 quarts of water and bring to a boil. Reduce the heat to maintain a simmer, with the lid slightly ajar, for 1 1/2 hour.
2. Rinse the collard greens clean of any dirt or grit, and use a knife to remove the stems that run down the center. Stack about 6 leaves on top of one another, roll, and slice into 1" strips. Continue until all of the greens are chopped.
3. Add the greens, brown sugar, butter, and hot sauce to the pot and stir until the butter is melted. Allow to simmer for 1 hour, stirring occasionally.
4. Remove the ham hocks with a slotted spoon and set aside until cool enough to handle. Remove and shred any meat still clinging to the bone and return to the pot. Discard of the bone or save for another use. Serve and enjoy!

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