Tuesday, November 10, 2009


This is an easy way to get that greens-in-fat-back flavor without getting a fatback on yourself.
If you don’t drink the pot liquor, you ain’t from around these here parts, are ya’ huh-nee?

4-5 smoked ham hocks
1 cup onion, chopped
3 pounds collard, turnip, cabbage or mustard greens (or combination
(Creole Seasoning -- optional)

The day before serving, place ham hocks in crock pot and cover with water.  Simmer overnight on low.

The next morning, remove ham hocks from water and reserve.  Pour broth into bowl.  Allow both to cool at room temperature for 30 minutes, then place in refrigerator for several hours.

After several hours, the fat will have solidified on top.  Skim it off and discard.  Broth will be gelatinous.  Remove meat from ham hocks and chop finely.  Discard bones and fat of ham hocks. Pour broth into large pot.  Add onions and ham. Place on stove burner.  Simmer on medium low until onions are translucent.

Clean and chop greens, discarding stems.  Simmer in broth about 15 minutes to one hour,  until done to your liking.  Season with salt and pepper as desired.  You may serve these with apple cider vinegar. 

Note:  Some ham hocks are saltier than others, so don’t season until the end.

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