Stewed collard greens with ham hock from Deep Run Roots: Stories and Recipes from My Corner of the South (page 426) by Vivian Howard

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Notes about this recipe

  • SheilaS on January 04, 2019

    The first time I made these, I used a smoked hock from the grocery store and I didn't care for them. More recently, I purchased smoked hocks and bacon seasoning meat from Father's Country Hams and the flavor is an order of magnitude better.

  • vickster on October 20, 2017

    Delicious collards! I love collards and this will be my preferred way to cook from now on. Used smoked pork neck bones from Grocery Outlet instead of ham hocks (which I have tried before) and liked them better.

  • vickster on April 01, 2017

    Will be my go-to collards recipe. Basic but delicious.

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