EDITOR’S NOTE (December 8, 2018): Added new photos and edited text for clarity. Video posted below recipe.
Savory fresh collard greens cooked with smoked pork ham hocks are filling and delicious! This popular southern side dish is usually served with crusty cornbread.
Collard greens are a member of the Brassica family. Closely related to kale and mustard greens. Peak season is January through April. Available in the produce section of most grocery stores and Farmers Markets. Many believe eating collards on New Year’s Day will attract “paper money” all year. Personally, I believe sincere prayers will attract prosperity all year. 🙂
There are numerous ways to make tender, well seasoned, delicious collard greens. Even the stalks are tasty. Simple remove/discard the thick stalks at the end. Cook stalks attached to leaves.
Smoked ham hocks taste MUCH better than they look. Royal Foods is my favorite brand. Affordable and delicious. This is a friendly mention. Not a paid endorsement.
What are ham hocks? I like Wikipedia’s definition: “Ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog’s leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.”
Most fresh collards are slightly bitter. Add two tablespoons of sugar while boiling.