Southern Collard Greens and Smoked Ham
A Southern soul food staple, slow-braised collard greens with smoked ham hocks and pot likker.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove tough stems from 400g collard greens and roughly chop leaves. Finely dice 0.5 large white onion (100g). Finely mince 1 garlic clove. Drain and rinse 1 x 400g can black-eyed peas. Have 500ml chicken stock and 100ml chicken stock measured.
Saute
Heat 1.5 tsp vegetable oil in a medium heavy-based pot over medium heat. Cook diced onion for 4 minutes until softened. Add minced garlic, 0.5 tsp smoked paprika, and 0.25 tsp chilli flakes; cook 1 minute until fragrant.
Braise
Add 1 smoked ham hock and 500ml chicken stock to the pot. Bring to a gentle simmer, cover, and braise over low heat for 1 hour 15 minutes until ham hock meat is completely tender and pulling from the bone.
Build
Remove ham hock and pull meat from bone in large pieces, discarding skin and bone. Return meat to the pot and add chopped collard greens. Stir greens into the pot likker broth and cook uncovered over medium heat for 18–22 minutes until completely tender.
Simmer
While greens finish, combine drained black-eyed peas, 100ml chicken stock, 1 minced garlic clove, 0.25 tsp smoked paprika, and 0.25 tsp salt in a small saucepan over medium heat. Simmer 8 minutes until peas are heated through and broth reduces slightly.
Finish
Stir 1.5 tsp apple cider vinegar into the collard greens. Season with 0.25 tsp salt and a pinch of black pepper, tasting and adjusting as needed.
Plate
Ladle collard greens and ham into bowls with the pot likker broth. Top with black-eyed peas and serve cornbread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.