Place your hamhocks in a large stock pot and cover them with water. Add 1 and a half teaspoons of salt and about a teaspoon of black pepper. Cook the hamhocks in this solution until the flavor of the meat has permeated the water and the meat is tender, almost falling off of the bone. While the broth is cooking. Clean each green leaf individually and chop into 1/4 inch pieces. Also chop each bell pepper into small sliced pieces.
Add 1/2 cup of brown sugar to the broth mixture. This will result in a sweetening effect on the greens. When the broth is completely made, place all of the chopped greens in the pot and turn the temperature down on very low. Also add your bell peppers to the mixture and in between layers. You will most likely not be able to get all of the greens into the pot on the first try, that's okay, allow the ones that made it in the pot to cook down and then add more until they are all in the pot. Place a cover on the pot and let them cook slowly on a low temperature for a hour or so.
The greens are done when they are tender. Letting them stay in the covered pot until serving increases their flavor immensely. One additional note...while cooking this, make sure that the water doesn't get too low. You will only want the broth to cover the bottom portion of the stock pot. You really do not need more than two cups of water to make the broth.
Serving
Suggestions
Many people love to eat these with a vinegar hot pepper sauce and cornbread.
Originally Submitted
4/24/2010
0 Out of 5 from
0 reviews
You can add this Southern Style Greens recipe to your own private DesktopCookbook.
