Collards and Ham Hock

Happy New Year!  I eat this every January 1st.  Eating the greens signifies good fortune for the coming year.  The ham symbolizes progress.  So, I hope you enjoy this simple, yet delicious tradition!

Collards and Ham Hock


  • 1.5 pounds collard greens
  • 3/4 pound ham (pork) hock
  • 2 cups water
  • 2 teaspoons sea salt
  • 2-3 garlic cloves, quartered
  • 1 tablespoon Sriracha
  • 2 teaspoons white vinegar


  1. In a large pot, place water, salt, garlic and ham hock. Cover. Bring to a boil. Reduce to a simmer for 30 minutes.
  2. In the meantime, cut stems out of the greens. Wash thoroughly. Fold leaves lengthwise and cut across into strips.
  3. Add greens and Sriracha to the pot. Continue to simmer for 2 hours (stirring occasionally).
  4. Remove from heat. Add vinegar and stir.
  5. Using a slotted spoon, serve greens. Pull meat off of the bone and roughly chop. Serve with greens.
  6. Enjoy!

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