70 minutes
A traditional Southern dish featuring tender collard greens cooked with a smoky ham hock.
Collard Greens, cleaned, torn into pieces
bunch
teaspoons
teaspoons
cups
cups
Smoked Ham Hock, used whole
each
1. Wilt Collard Greens
Place half of the collard greens into a pressure cooker over high heat. Wait for about 5 minutes until the greens wilt and turn a vibrant bright green.
2. Season and Add Ham Hock
Add the remaining collard greens to the pressure cooker. Season with kosher salt, red pepper flakes, vegetable oil, and red wine vinegar. Place the smoked ham hock among the greens, secure the lid, and pressure cook for 30 minutes.
3. Cook Ham Hock Further
After releasing the pressure and removing the greens, return the ham hock to the pressure cooker and cook for an additional 30 minutes to enhance flavor and tenderness.
4. Combine Meat with Greens
Let the ham hock cool slightly, then separate the meat from the bone. Combine the tender ham meat with the cooked collard greens, adjust the seasoning if necessary, and serve warm.
Simmer the greens gently with the ham hock in a covered pot to meld flavors and tenderize the greens.
Opt for vibrant, dark green collard greens without yellowing or wilting and a quality smoked ham hock from a reputable source.
Taste as you go since the ham hock contributes saltiness. Adjust seasonings near the end after the ham hock has rendered its flavors.
Sauté diced onions and garlic in oil or bacon fat before simmering the greens to build a flavor base.
Rinse each leaf thoroughly under cold water and soak in cool water to remove all grit before cooking.
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