Season 2, Episode 8 (02.24.16)
[chef: Fritzie Reeves]
In honor of Black History month I wanted to bring a recipe to celebrate my heritage as an African American Woman. One of my all-time favorite entrees is a pot of collard greens and smoked ham hocks with some good ol’ country cornbread, um um um! It doesn’t get any better (in my opinion that is.) If you don’t care for the pork in your diet, there’s always the option of smoked turkey. I love them both.
Just about everyone’s heard the story or a similar story about the ham, ham hock or in some cases it was a brisket. Whatever story you’re accustomed to, ham hocks are made to fit any size pot these days or simply stated, there’s a pot for any hock. No bones about it! Pun intended.
Back to the subject at hand…delight yourself and your family in this month of black heritage with these Savory collard greens and smoked meat. I’m much obliged to show you how it’s done.
CORN BREAD INGREDIENTS
• 2 cups AP Flour
• 1 cup Corn Meal
• 1/2 teaspoon salt
• ¼ teaspoon baking soda
• ¼ tteaspoonp baking powder
• 2 eggs
• 1 teaspoon sugar
• ¼ cup vegetable oil
• 2 cups butter or whole milk
Mix all ingredients together, adding milk slowly to a pancake batter consistency.
Pour vegetable oil in pan and pour mixture on top
Bake at 350 degree for 30-35 mins or until brown on top.
SOUTHERN STYLE COLLARD GREENS AND HAM HOCKS INGREDIENTS
• 2 Ham Hocks
• 4-6 cups of water
• 2 bunches or 2 16-ounce bags of collard greens
• 2 teaspoons seasoned salt
• 2 teaspoons Spices for Greens
• 2 teaspoons crushed red pepper
• 1 pinch of baking soda
3 Tablespoons vegetable oil
Boil ham hocks in a 4 cups of water til the water is cloudy in a pot (7-8 quart)
Add cleaned chopped collards in a pot.
While fast boiling greens and meat, season with above ingredients and continue to boil for approx. 1 to 1.5 hours on medium high heat.