How To Cook Collard Greens With Ham at Shirley Gonzalez blog

How To Cook Collard Greens With Ham. 1 cooked ham bone (1 to 2 lb), with remaining meat still attached. Traditionally, southern collard greens are made with pork. Here's what you'll need to make. Cover and simmer over low heat until meat nearly pulls away from the bone, and the skin is a little tender, about 1 hour. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth. 2 cups thinly sliced onions. Collard greens are a southern favorite regardless of how they're prepared, but this recipe is the easiest way we've ever gone about cooking them. Chicken stock adds even more flavor.

How to cook collard greens with ham hocks? Gourmet Grilled Cheese
from grilcheese.com

1 cooked ham bone (1 to 2 lb), with remaining meat still attached. Cover and simmer over low heat until meat nearly pulls away from the bone, and the skin is a little tender, about 1 hour. Traditionally, southern collard greens are made with pork. Collard greens are a southern favorite regardless of how they're prepared, but this recipe is the easiest way we've ever gone about cooking them. Chicken stock adds even more flavor. 2 cups thinly sliced onions. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth. Here's what you'll need to make.

How to cook collard greens with ham hocks? Gourmet Grilled Cheese

How To Cook Collard Greens With Ham Here's what you'll need to make. 2 cups thinly sliced onions. Collard greens are a southern favorite regardless of how they're prepared, but this recipe is the easiest way we've ever gone about cooking them. Traditionally, southern collard greens are made with pork. Cover and simmer over low heat until meat nearly pulls away from the bone, and the skin is a little tender, about 1 hour. Here's what you'll need to make. Chicken stock adds even more flavor. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth. 1 cooked ham bone (1 to 2 lb), with remaining meat still attached.

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