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  • 2 bunches Mustard greens, trimmed and washed
  • 2 bunches Collard greens, trimmed and washed
  • ¼ pound salt pork, chopped
  • 1 piece of smoked ham hock
  • 4 cups water
  • 1 teaspoon white sugar
  • 1 teaspoon chili flakes
  • 1 tablespoon kosher salt
  • 2 tablespoons chicken seasoning
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon oil
  1. Lightly fry salt pork with oil in a large stock pot for about 1 min. Add water, ham hock and cook for 1 hour with lid.
  2. Add  greens to pot. If all greens don’t fit, let cook for 2 minutes–it will cook down, then add remainder.
  3. Add chili flakes, salt, and creole seasoning. Cook until greens and ham hocks are tender, will take about 2 hours. 
  4. Adjust seasoning with vinegar.
  5. Pick meat from bone and chopping up. Add back to greens and adjust seasoning if need be.
  6. Enjoy with hot water cornbread.
  • From Tiffany Derry, Roots Southern Table, Houston

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