Collard Greens with Country Ham Hocks
Preparation Time: 10 minutes, plus bean soaking time
Cooking Time: 2½ hours
1-1½ pounds Hobe’s Country Ham hocks
1 T. butter
1 white or yellow onion, sliced
3 cloves garlic, diced
1 tsp. pepper flakes
2½ cups chicken broth
3 cups water
½ T. thyme
¼ tsp. dry mustard
¼ tsp. Old Bay Seasoning
2 cups black eyed peas
2 bunches collard greens
½ tsp. salt
½ tsp. pepper
1 T. apple cider vinegar
Put a large dutch oven on the stove and set to medium-high heat. Add the butter to the pot.
Score and cook ham hocks to sear sides. Take out and set aside, leaving any hock juices in dutch oven.
Cook onions, garlic, and red pepper flakes in hock juices until onions are soft.
Add in broth, water, vinegar, thyme, and mustard. Stir the stew and add the hock to the middle of the pot. Reduce the stove heat to medium-low and cover dutch oven with lid and simmer stew for 30 minutes.
After 30 minutes, add in black eyed peas and simmer again for 1 hour with a lid on top.
Wash the collard greens thoroughly. Cut the tough ribs out of the collards, then roll 3-4 leaves together and chop them into large, leafy chunks. Add to the pot and stir to cook collard leaves down until they can be slightly submerged in liquids. Season with salt and pepper, cover with lid, then simmer for 30-40 mins until collards and peas are soft.
Remove the whole hock from collards and cut meat from bone into chunks, then add the meat back to the pot and stir to mix.
Remove dutch oven from heat and serve.
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