Ham Hock and Collard Greens
- 2 tablespoons olive oil
- 1 ham hock, about 1 1/2 pounds with a nice amount of meat still attached
- 4 pounds collard greens, rinsed, stripped from stems and roughly chopped
- Pinch red pepper flakes
- Salt and freshly ground pepper, to taste
- 1 tablespoon vinegar, or to taste
Set a large heavy-bottomed dutch oven or soup pot over medium heat. Add olive oil. When oil is hot - brown ham hock evenly all sides, several minutes per side. Add enough water to cover hock by about 1 inch. Bring liquid to a boil and add collards by the handful, letting them cook down between additions so not to overwhelm pot. Add a pinch of red pepper flakes and simmer until collards are very tender and ham is falling off bone, about 1 1/2 hours. Lift collards from cooking liquid using a slotted spoon. The liquid can be reserved for future cooking - it makes a fantastic addition to bean soup etc. Adjust seasoning with salt and pepper (keeping in mind the hock is salty). Hit collards and ham with a splash of vinegar just before serving.
Recipe courtesy of my beloved sitter and sometimes kitchen-assistant. Truth be told - she got it from her mom.
- 1/2 cup yellow cornmeal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 3 tablespoon butter, melted
- 2 large eggs, slightly beaten
- 1 1/4 cups milk
Heat oven to 350. Line a 8” x 8” baking pan with parchment and set aside. Whisk together cornmeal, flour, sugar, baking powder and salt in a small bowl. Combine vegetable oil, melted butter, eggs and milk in another bowl. Mix well. Combine wet and dry ingredients - stirring just enough to form a smooth batter. Scrape batter into prepared pan and bake until puffed and golden brown, about 30 minutes.