StovetopSouthern
Pot liquor collards
A long green. Ham hock, onion, vinegar at the end.
Made it?
1 hr 30 min · 25 min hands-on · pull 185°F
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- collards, stems stripped, chopped2 bunches
- smoked ham hock1 (8 lb)
- onion, sliced1
- water or light stock4 cups
- apple cider vinegar2 tbsp
- kosher salt, chili flaketo taste
Method
- 1
Hock, onion, water. Simmer 30 minutes before the greens go in.
- 2
Collards in. Lid ajar, 45–60 minutes until they are tender, not army-green mush.
- 3
Vinegar, salt, chili. The pot liquor is the point — spoon it over the meat.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making skillet mac.
In the oven while a roast rests, or the last stretch of a smoke. A real béchamel, cheddar, a breadcrumb top. Do not start it at the same time as a packer and expect timing to match.
40 min
- With this dish, try making roasted sweet potatoes.
Same oven as a pork roast or ham. 1-inch cubes, oil, salt, 425°F until the edges catch.
40 min