Phyllis's braised collard greens, cooked low and slow with ham hocks, are meltingly tender and delicious.
Ingredients
- 2 pounds smoked ham hocks
- 3 pounds collard greens - cl
- 1 teaspoon red pepper flakes , or
- salt and freshly ground black pepper to taste
Instructions
-
1
Place smoked ham hocks in a large pot and add 4 cups of water. Cover and simmer over low heat until meat nearly pulls away from the bone, and the skin is a little tender, about 1 hour.
-
2
Remove ham hocks from the pot. Add collards and red pepper flakes, and season with salt and pepper. Cover and simmer until tender, about 1 hour. Add ham hocks back in and cook for another 15 minutes.
Nutrition Facts
Per serving
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