Ham hocks with cabbage

    (85)
    3 hours 10 min

    A winter dish that takes a while to prepare but has lots of flavour. Ham hocks are simmered in water with dark greens such as kale, cavalo nero or mustard greens. Once the ham is cooked, it falls off the bone and you're left with a rich, hearty stew-like dish.


    79 people made this

    Ingredients
    Serves: 6 

    • 1.5 litres water, or as needed
    • 650g ham hocks
    • 1.5kg kale, cavalo nero, or other dark cabbage, washed and finely chopped
    • 1/2 teaspoon cayenne pepper (optional)
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes. Skim off any fat from the surface.
    2. Add the cabbage and the cayenne pepper to the pot. Simmer covered for about 2 hours, stirring occasionally.
    3. Remove the ham hocks, shred the meat, and add it back to the greens.

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    Reviews & ratings
    Average global rating:
    (85)

    Reviews in English (68)

    PennyMunday
    0

    Sounds interesting, except can't have the cayenne. Are there any other seasonings that could be used in place of peppers?  -  26 Jan 2016

    by
    799

    Okay, for all of you who don't know the right way to eat greens, listen up: FIRST, respectfully forget Brad's recipe above this one -- YOU DON'T PUT SUGAR IN COLLARD GREENS. I am from Georgia and I know. Turnip greens maybe, but not collards! SECOND, you MUST eat collard greens with chopped raw tomatoes and chopped raw onions sprinkled on top (plus pepper sauce if you like it, but if you don't know what this is, forget it, I'm not going into it. Well, okay, I'll try. Suffice it to say it's peppers stuffed into a bottle of white vinegar and left to sit either on a shelf (how the oldens did it) or in the fridge for a few months, then you sprinkle the juice on the greens -- but don't ask me what kind of peppers. I just know they're green, medium hot, and I know them when I see them). THIRD, if you don't want the fat of hamhock or salt pork, you can use smoked turkey wings and the flavor is still quite good. But whatever you do, DON'T try to cook collard greens without some kind of salted meat.  -  21 Nov 2000  (Review from Allrecipes US | Canada)

    by
    673

    This is how I was taught to make collards by a dear friend from North Carolina, with 2 changes - no oil, and a splash of cider vinegar is essential. When the greens are fully cooked, I remove the ham hocks, shred the meat, and add it back to the greens. One tip for when you're prepping - I wash the cut collards in my sink 3 times, adding baking soda to the first wash. This helps remove some of the bitterness.  -  29 Jun 2006  (Review from Allrecipes US | Canada)

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