Try our recipe for a classic pot of braised collards to enjoy a smoky pork flavor with meltingly tender greens.
Collard Greens with Ham Hock
With the addition of Marie Sharp’s Smokin’ Marie Habanero Pepper Sauce, guests will think you spent all day smoking the ham for this dish. Warm. Robust. And the perfect side dish for cold winter days.
- 2-3 medium sized ham hocks
- 8 cup pork stock (chicken is fine)
- 3 pound collard greens washed, and cut to bite size
- 1 large onion diced
- 1 cup red bell pepper diced
- 1 tablespoon garlic minced
2 tablespoon Marie Sharp’s Smokin’ Marie Habanero Pepper
- 2 teaspoons seasoned salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons apple cider vinegar
- Start off by placing the smoked ham hocks and the stock into a slow cooker.
- Set the slow cooker on high, and let cook for 3 hours, or until tender.
- Next, break up the hocks into smaller pieces and transfer with the liquid to a large pot.
- Place the pot over medium high heat, and start adding in the collard greens.
- Once all of the collard greens are in the pot, add in the onions, peppers, garlic, hot sauce, and seasonings.
- Stir for a minute to mix well, then add in the vinegar.
- Reduce the heat to medium, and let
the greens cook for about an hour, or until tender. Enjoy.