Creamy White Bean Soup with Smoked Ham Hocks
These tender slow cooker collard greens are made flavorful with ham hocks. This crock-pot collard greens and ham hocks recipe is a Southern classic that can be prepared for a large crowd ahead of time. The peppery greens work well when slow cooked. . Mixed zi255.com sugar seems an unecessary addition. While the final outcome was tasty, the recipe directions seemed to be missing a few steps. After the ham hocks cooked for 2 hours, I removed them from the braise, removed the meat, and -- to avoid overkooking the meat -- returned it to the greens towards the last fifteen minutes of cooking.
We simmered the ham hocks for about 2 hours until the meat easily pulled away from the bones. If you want to save time, just simmer 30 to 45 minutes to release the flavor. Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Remove and discard stems and discolored spots from greens. Chop greens, and how to shrink sql 2005 database thoroughly; drain. Peel turnip roots, and cut in half. Add greens, roots, and sugar to Dutch oven; bring to a boil.
Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender. Tastes just like my great grandma's greens! Like you said, the sugar takes away the bitterness. The only thing I did differently was I only cooked my ham hock for about a hour before adding the greens and hockw.
Thank you! Bless your heart. How about trying the recipe once as it's written and then doing your how to go from helsinki to st petersburg variations?
The hovks is to mask any bitterness, which the hak can often produce. Leaving the ham hocks in during the entire cooking process thoroughly imparts the ham flavor to the beans. This can ONLY be accomplished by cooking them together for a long time. Frankly, I would not boil the ham hocks so long. I'd actually fry them a bit to render a little grease, and then put everything coo and slow cook together for a couple of hours. Mixed review. The sugar seems an unecessary addition.
While the final outcome was tasty, the recipe directions seemed to be missing a few steps. After the ham hocks cooked for 2 hours, I removed them hkcks the braise, removed the meat, and -- to avoid overkooking the meat -- returned it to the greens towards the last fifteen minutes of cooking.
Season to taste. Southern Turnip Greens and Ham Hocks. Rating: 3. Read Reviews Add Reviews. Recipe by Southern Living October Save Pin Print ellipsis More. Recipe Summary Yield:. Greenx 3. Sort by: Newest. Newest Oldest. Rating: 5 stars. Read More. Rating: 4 stars. Rating: 2 stars. More Reviews. Review this recipe. What did you think about this recipe?
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How To Cook Ham Hocks The best way to cook ham hocks is low and slow, such as in a slow cooker, which allows the meat to cook in its own juices and become tender and pliable. The pork can then be shredded or minced and used in soups, quiche, or on top of a salad. Braising also brings about the same results, though it's a more hands-on approach. Sep 03, †Ј They should be covered when cooking them in liquid such as water, chicken stock or vegetable stock. I take smoked ham hocks or smoked turkey necks and cook them in water to flavor the water for 25 minutes, then add my greens and cook until tender. Salt to taste. Remove any meat and add it back to your greens. I let this cook for about 2 hours to really get the pot liquor a nice flavor. After adding the greens I let this cook for another /2 on low. Chopped up the meat from the salt pork (removed all the fat) and from the ham hocks and added that to the finished greens. My husband loved this the first time out of the pot.
Southerners love their greens. Though they might try new recipes from time to time, nothing is more comforting than the traditional pork-seasoned dish of turnip greens, kale , collards or mustard greens.
And in true Southern tradition, greens must be served up with freshly baked cornbread for dipping with a side of pepper sauce vinegar and small hot chili peppers. For some of us, the least enjoyable part of preparing fresh greens is getting all the grit off the leaves though it's even more unpleasant to eat badly cleaned greens.
The easiest way to clean them is directly in the sink or a very large pot filled with cold water. After the tough stems and heavy ribs are cut out and discarded, place the leaves in the cold water. Let them soak for a few minutes, then swish around to loosen grit and sand and drain. Repeat the process two or three times, depending on how gritty the leaves are. Even if you buy "cleaned" greens, swish them a time or two just to make sure. Whether you're looking for traditional Southern flavor or something new and different, you'll likely find something to try from the recipes below.
Nothing could be more Southern than ham cooked with turnip greens. For this recipe, you can use ham shanks or leftover smoked ham if you happen to have some in the fridge. Serve with cornbread for a quintessential down-South dish. As we all know, everything is better with baconЧand Swiss chard is no exception.
If you are a fan of spinach, you will love Swiss chard as these greens are very similar. A simple, one-pot dish, this recipe of greens, bacon, onion and Cajun seasoning is ideal for your next cookout. We all know dandelions are weeds, but did you also know they are a tasty and nutritious green? Sauteed with onion, garlic, and hot chili peppers, the dandelion greens will bring a punch of flavor to any meal.
If you decide to pick your own dandelion greens, be sure to do so in an area that is not sprayed with chemical pesticides. Black-eyed peas and collard greens Чcan't think of a combination that sounds more Southern. After cooking the bacon, onion, and greens in a skillet, all of the ingredients are placed in a slow cooker and left to become a tender and flavorful dish that can be a main meal when served with a side of cornbread and tomato salad.
The beauty of this recipe is it can be cooked in two different waysЧideal when you either are in a rush or have a bit of time to put dinner together. The first method is beyond simple, where you place all of the ingredients in a cast-iron skillet and bring to a boil.
Alternatively, you can saute the bacon, onion, and greens first and then add the chicken broth and seasonings to cook for 45 minutes.
Ham hocks are an essential ingredient in Southern cooking. The ham hock also called pork knuckle is the shank end of the pig's leg bone and requires a long cooking time to tenderize the meat.
In this recipe, collard and turnip greens are cooked with the ham hocks to create a rich and flavorful dish. Don't forget to serve cornbread alongside to soak up the "pot liquor" left over after cooking. If you're looking for a way to spice up dinnertime, this greens and sausage recipe is sure to do the trick.
The andouille or Cajun-style sausage contributes complex flavors with a bit of kick. An extra dash of Cajun seasoning makes this dish a spicy one, ideal alongside a cooling slaw and cornbread.
In traditional Southern recipes, turnip greens are usually cooked with ham or pork. This recipe uses salt pork, which can be one of three cutsЧpork side, pork belly, or fatbackЧthat is cured in salt. The salt pork must be prepared before cooking by removing the salt coating, rinsing and then cutting off the skin and fat. Actively scan device characteristics for identification.
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