PALEO GREENS AND HAMHOCKS
My family has a tradition of eating greens at New Years. My Grandmother grew up in the South and she insisted we eat them every single New Years, without fail. The greens were supposed to help bring you money in the new year, and so everyone had to have at least one bite, even if they didn't like greens. I liked them a lot, so I would put a big scoop on my plate and chow down. It has yet to bring me great fortune, but I still eat them because they just taste so darn good! We also were supposed to eat black eyes peas for good luck, which I did not like... and would spit out when nobody was looking. Feels good to get that off my chest!
The ham hock, onion, garlic and bacon in this recipe give the greens a great smokey flavor. The addition of the meats makes the dish very hearty and you can even eat it as a meal all on its own. But if you don't have enough pork for your liking, you can always serve them as a side dish to some pork ribs. Can you really ever have too much pork? I think not.
I hope you enjoy these collard greens and I hope they bring you great fortune...or at least a happy, full belly.
The ham hock, onion, garlic and bacon in this recipe give the greens a great smokey flavor. The addition of the meats makes the dish very hearty and you can even eat it as a meal all on its own. But if you don't have enough pork for your liking, you can always serve them as a side dish to some pork ribs. Can you really ever have too much pork? I think not.
I hope you enjoy these collard greens and I hope they bring you great fortune...or at least a happy, full belly.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Greens and HamhocksPrep time: 15 mins Cook time: 3 hours Servings: 8
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Ingredients:
- 1 large smoked ham hock
- 3 large bunches collard greens, with stems and center stem removed
- 6 slices bacon
- 1 Tbsp. bacon fat
- 1 small sweet onion, finely chopped
- 6 cloves of garlic
- 1 tsp. sea salt
- 3/4 tsp. pepper
Equipment:
- Cutting board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Large saucepan
- Large stockpot
Directions:
1. Place 7 cups of water and ham hock in a large saucepan over medium-high heat and bring to a boil. Reduce the heat to low and allow to simmer for one hour. Remove any scum from the top of the water and discard. Remove ham hock (don't dump out the contents!) and set the saucepan with the ham hock broth aside.
2. Dice the ham hock meat, removing the skin and bones and discarding. Cook bacon in a large stockpot over medium heat until crisp. Remove the bacon and set aside. Drain the bacon fat from the pan, leaving about 3 Tbsp. in the pan.
3. Add the onion and saute for about 3 minutes. Add the garlic and ham hock and and saute for another minute.
4. Measure 3 1/2 cups of the ham hock broth, add to the stockpot and bring to a boil. Save the rest of the broth for another recipe.
5. Reduce heat to low, add the salt and pepper, and allow the collards to cook for 1 1/2 hours, stirring occasionally Crumble the bacon and add it to the pot, and cook another 30 minutes.
6. Taste and season with additional sea salt and pepper if needed.
- 1 large smoked ham hock
- 3 large bunches collard greens, with stems and center stem removed
- 6 slices bacon
- 1 Tbsp. bacon fat
- 1 small sweet onion, finely chopped
- 6 cloves of garlic
- 1 tsp. sea salt
- 3/4 tsp. pepper
Equipment:
- Cutting board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Large saucepan
- Large stockpot
Directions:
1. Place 7 cups of water and ham hock in a large saucepan over medium-high heat and bring to a boil. Reduce the heat to low and allow to simmer for one hour. Remove any scum from the top of the water and discard. Remove ham hock (don't dump out the contents!) and set the saucepan with the ham hock broth aside.
2. Dice the ham hock meat, removing the skin and bones and discarding. Cook bacon in a large stockpot over medium heat until crisp. Remove the bacon and set aside. Drain the bacon fat from the pan, leaving about 3 Tbsp. in the pan.
3. Add the onion and saute for about 3 minutes. Add the garlic and ham hock and and saute for another minute.
4. Measure 3 1/2 cups of the ham hock broth, add to the stockpot and bring to a boil. Save the rest of the broth for another recipe.
5. Reduce heat to low, add the salt and pepper, and allow the collards to cook for 1 1/2 hours, stirring occasionally Crumble the bacon and add it to the pot, and cook another 30 minutes.
6. Taste and season with additional sea salt and pepper if needed.
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