Juke Joint Collard Greens

Total Time:
3 hr 40 min
Prep:
25 min
Cook:
3 hr 15 min

Yield:
20 servings
Level:
Easy

Ingredients
  • Salt
  • 3 smoked ham hocks
  • 5 bunches collard greens (12 to 16 ounces each)
  • Pinch red pepper flakes
Directions
  • In a saucepan set over medium-high heat, add 4 cups water and 1 tablespoon salt. Bring to a boil, then add the ham hocks and cook until the meat is tender and tears away easily, about 1 hour 30 minutes.

  • Thoroughly wash the collard greens. Remove the stems and tear the greens into 2-inch pieces.

  • In a separate stock pot of boiling water, add a pinch of salt and the red pepper flakes and blanch the greens for 10 to 15 minutes. Strain the greens and discard the water.

  • Remove the ham hocks from the cooking liquid and tear the meat from the bones. Return the meat to the cooking liquid and bring to a simmer. Add the blanched collard greens. Cover and cook the greens until a butter knife can easily pass through, 1 hour to 1 hour 30 minutes. Serve hot.

Cook's Note: The age of the collard greens will affect cooking time.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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