Servings: 8
Calories: 198kcal
Ingredients
- 2 pounds collard greens 2 to 3 large bunches, stems removed
- 5 to 6 cloves garlic minced
- 1 onion diced
- 2 ham hocks meat removed and diced into small piece
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- salt and freshly ground black pepper to taste
Instructions
- Wash the collard greens well and drain. Stack a few leaves at a time, then roll them tightly into a cigar. Thinly slice the leaves crosswise into thin shreds.
- Heat the olive oil in a heavy skillet over medium heat. Add the ham hocks, onions, garlic and salt, cooking and stirring until the mixture is highly aromatic, about 4-5 minutes.
- Add the greens, and sauté 3 or 4 minutes until they are bright green in color and starting to soften. Using tongues stir them as necessary to mix the greens well with the hocks, garlic and onions.
- Season greens with more salt and pepper to taste, and serve immediately.
Video
Notes
- Separate the shreds of collards as much as possible using your fingers. If the collards are tangled and stuck together, they become harder to manipulate and fry when cooking
- To save time and effort use a food processor to chop the ham hocks
- Alternatively replaces ham hocks with smoked turkey leg
- Saute the hocks, garlic and onion at low temps to infuse the olive oil with flavor
- Toss the greens in the pan frequently to ensure all the greens get cooked evenly and coated with the oil. Quickly season with salt and pepper after the greens have wilted a little bit.
- For a vegan version drop the ham hocks, add a bit more garlic and smoked paprika for that smoky replacement for the hocks.
Nutrition
Calories: 198kcal | Carbohydrates: 8g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 341mg | Potassium: 389mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5691IU | Vitamin C: 42mg | Calcium: 276mg | Iron: 1mg
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