Collard Greens With A Ham Bone at Alma Farrington blog

Collard Greens With A Ham Bone. Chicken stock adds even more flavor. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth. You can make these in the morning and let them sit all day then reheat for dinner. Updated on october 25, 2023.  — lisa cericola.  — why it works. 3 pounds collard greens, stemmed and chopped (24 cups) ¼ teaspoon ground pepper.  — us regional. 1 ham bone or ham hock. Combine broth, beef concentrate and ham bone (or ham hock) in a large pot. I grew up with a healthy affection for sautéed greens:  — this recipe will show you how to make traditional southern collard greens by boiling the meat from a smoked ham hock. collard greens with ham hocks thrive on being made in advance. 1 large onion, coarsely chopped. Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end.

CrockPot Collard Greens and Ham Hocks I Heart Recipes
from iheartrecipes.com

 — lisa cericola. Combine broth, beef concentrate and ham bone (or ham hock) in a large pot. Chicken stock adds even more flavor.  — us regional.  — this recipe will show you how to make traditional southern collard greens by boiling the meat from a smoked ham hock. 1 large onion, coarsely chopped. 1 ham bone or ham hock. Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. Updated on october 25, 2023. You can make these in the morning and let them sit all day then reheat for dinner.

CrockPot Collard Greens and Ham Hocks I Heart Recipes

Collard Greens With A Ham Bone  — why it works. 1 ham bone or ham hock. You can make these in the morning and let them sit all day then reheat for dinner. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth.  — lisa cericola.  — us regional. collard greens with ham hocks thrive on being made in advance.  — why it works. Updated on october 25, 2023.  — this recipe will show you how to make traditional southern collard greens by boiling the meat from a smoked ham hock. Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. 3 pounds collard greens, stemmed and chopped (24 cups) ¼ teaspoon ground pepper. Combine broth, beef concentrate and ham bone (or ham hock) in a large pot. Chicken stock adds even more flavor. 1 large onion, coarsely chopped. I grew up with a healthy affection for sautéed greens:

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