How To Make Collard Greens With Ham Hock at Clara Moran blog

How To Make Collard Greens With Ham Hock. When simmered slowly, the meat becomes tender, and the fat and connective tissue add depth to the broth aka pot likka/pot liquor with the greens. Bring to a boil, cook collard greens stirring often. Remove ham hock, dice the meat into small pieces, set aside. Cooking collard greens in a slow cooker not only frees you up to prepare other dishes, it frees up valuable stovetop space, as well. Saute onion and garlic in butter and olive oil until soft. Infused with meaty flavor from ham hocks, these tender greens will steal the show. In a large pot, combine 9 cups of chicken stock and 3 cups of water. There are a lot of dimensions to these collard. Add the chopped collard greens, diced ham, seasonings and reserved broth. Boil the ham hock in a large dutch oven covered with water to tenderize the meat. You will need to purchase a.

Southern Collard Greens with Ham Hocks I Heart Recipes
from iheartrecipes.com

When simmered slowly, the meat becomes tender, and the fat and connective tissue add depth to the broth aka pot likka/pot liquor with the greens. You will need to purchase a. Cooking collard greens in a slow cooker not only frees you up to prepare other dishes, it frees up valuable stovetop space, as well. Add the chopped collard greens, diced ham, seasonings and reserved broth. Saute onion and garlic in butter and olive oil until soft. Bring to a boil, cook collard greens stirring often. Boil the ham hock in a large dutch oven covered with water to tenderize the meat. There are a lot of dimensions to these collard. In a large pot, combine 9 cups of chicken stock and 3 cups of water. Infused with meaty flavor from ham hocks, these tender greens will steal the show.

Southern Collard Greens with Ham Hocks I Heart Recipes

How To Make Collard Greens With Ham Hock Infused with meaty flavor from ham hocks, these tender greens will steal the show. Cooking collard greens in a slow cooker not only frees you up to prepare other dishes, it frees up valuable stovetop space, as well. When simmered slowly, the meat becomes tender, and the fat and connective tissue add depth to the broth aka pot likka/pot liquor with the greens. Add the chopped collard greens, diced ham, seasonings and reserved broth. You will need to purchase a. Boil the ham hock in a large dutch oven covered with water to tenderize the meat. There are a lot of dimensions to these collard. Remove ham hock, dice the meat into small pieces, set aside. Bring to a boil, cook collard greens stirring often. Infused with meaty flavor from ham hocks, these tender greens will steal the show. Saute onion and garlic in butter and olive oil until soft. In a large pot, combine 9 cups of chicken stock and 3 cups of water.

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