Greens with Pork Hocks Stewed Pork Hocks Pork N' Bean Soup Pork Hocks and Sauerkraut
Greens with Pork Hocks
2 smoked pork hocks 6 cup water 3 lbs. collard greens 1 tsp. salt Pinch of sugar 8 sm. white
potatoes, peeled
Place pork hocks in 6 quart sauce pot. Add 6 cups water or enough to cover Cover pot. Bring to a
boil; reduce to low heat. Simmer 1 1/2 hours. Break off stems of collard greens. Wash leaves
thoroughly. Slice large leaves into bite size pieces by rolling several leaves together and
slicing in
1/4 inch strips (if greens are bitter, place 6 cups water in separate sauce pot; bring to a boil.
Add greens and boil 5 minutes; drain.) Add parboiled or fresh greens, salt, sugar, and potatoes to
pork hocks. Cook 25 to 30 minutes or until done. Cut pork into 1 inch pieces. To serve, combine
pork pieces with greens and top with potatoes. Makes 10 to 12 servings.
Stewed Pork Hocks
Pork hocks Potatoes Greens or cabbage, if desired
Cover pork hocks with seasoned boiling water. Simmer covered from 1 1/2 to 3 hours. You may add the
potatoes for the last 1/2 hour of cooking along with the other vegetables, if desired.
Pork N' Bean Soup
1 extra large can pork 'n beans 6 cup water 2 cup sliced carrots 1 celery stalk, diced 1 tbsp.
parsley Ham hock or ham 1 onion, chopped
2/2 sm. head cabbage, chopped Salt and pepper
Cook ham hock in water until tender. Remove hock and debone. Return ham to water. Add vegetables to
water and simmer 30 minutes. Stir in pork 'n beans, parsley, salt and pepper. Stir until heated.
Pork Hocks and Sauerkraut
6 to 9 pork hocks 3 cup sauerkraut 1 cup plus sauerkraut juice and water 2 to 4 med. to large onions
Celery seed
Place pork hocks in 2 to 3 quart casserole dish. Cover with sauerkraut. Add juice and water. Put
sliced onions on top and sprinkle with celery seed. Cover dish tightly and bake at 350 degrees for 3
to 4 hours. Serve with sharp mustard and horseradish.
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