Spicy Collard Greens and Ham Hocks

⏱ 200 mins 🍽 4-6 serving(s) 🏷 Collard Greens

This recipe for collard greens uses a par boiling technique with baking soda to ensure the leaves are not bitter. They are then simmered for several hours with a cured ham hock, sugar and crushed red pepper flakes. The long, slow cooking yields tender greens infused with smoky, spicy flavour. It is a classic dish often served on New Year's Day. The recipe yields 4 to 6 servings.

Spicy Collard Greens and Ham Hocks

Ingredients

  • 2 bunches , young tender collards
  • generous pinch baking soda
  • 1 ham hock, country cured
  • 1 teaspoon sugar
  • 1 teaspoon crushed red pepper flakes

Method

  1. Discard the stems and centre ribs from the collard greens. Wash the leaves thoroughly multiple times to ensure all grit is removed.
  2. Place the washed greens in a large pot and cover them completely with cold water. Add a generous pinch of baking soda to the pot.
  3. Bring the water to a full, rolling boil. Once boiling, pour off all of the green water from the pot. This step is the par boiling process.
  4. Return the collards to the same pot. Cover them again with fresh, cold water.
  5. Add the country cured ham hock, 1 teaspoon of sugar and 1 teaspoon of crushed red pepper flakes to the pot.
  6. Place a lid on the pot and cook the greens for two to three hours. Check periodically and add more water to the pot as needed during cooking.

Nutrition (per serving)

Sodium200 mg

Recipe details

CategoryCollard Greens
Authorlinguinelisa