Down horne and downright delicious, these greens and smoked ham hocks make a great side dish to serve with other homey favorites like fried chicken or pork chops.
SERVES 6
INGREDIENTS:
- 8 cups coarsely chopped collard greens (about 3 bunches)
- 2 cups chicken stock or store-bought chicken broth
- 1 smoked ham hock or ham bone
- 1 bay leaf
- 6 drops of Tabasco or another hot sauce
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Combine all the ingredients but the salt and pepper in the pressure cooker, lock the lid in place, and cook at high pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the ham hock and cut the meat from the bone into bite-size pieces. Return the ham to the pot. Remove the bay leaf, taste the collards, and add salt and pepper if needed. With a slotted spoon, transfer the collards and ham to a serving bowl and serve immediately.
NOTES:
- Southern cooks save the liquid in the pan for sopping up with bread or using in other dishes. It is smoky and delicious. Freeze the liquid for up to 4 months and use it in split pea soup.
