Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Collard Greens with Ham and Smoked Hock http://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html http://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html#comments Mon, 28 Nov 2011 14:37:16 +0000 http://steamykitchen.com/?p=19082 I don’t know what I like better: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock! The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job ...

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I don’t know what I like better: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock!

The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job and one day found herself scouring the city in search of Ro-Tel tomatoes, the only brand of tomatoes fit for true Tex-Mex Chile Con Queso.

Of course, she couldn’t find any, and thus the Homesick Texan blog was born. Lisa has just come out with her very first cookbook, The Homesick Texan Cookbook.

It’s one of my favorite cookbooks this year – after no less than 4 trips to the Lone Star state this year alone – I’ve been craving Tex-Mex foods like crazy.

Even though Lisa lives 1,200 miles from me, I see her more often than friends down the street. Every trip to NYC is incomplete without sharing a meal with Lisa – we’ve done sushi, Jamaican, sushi and more sushi.

And those red cowboy boots she’s wearing? Only Lisa could be responsible for this.

collard greens recipe with ham and smoked hock

Lisa’s Collard Greens are simple. Throw in a couple handfuls of hearty smoked meats, add the collard greens, pour in water and apple cider vinegar and let it simmer for an hour and half or until the greens are as soft as you like them. Collard Greens are just as much about the simmering sauce as it is about the greens.

The savory, smoky, vitamin-rich pot-liquor is so full of rich flavor that you’ll savor every last drop. In fact, spoon your collard greens onto your plate, right next to the roasted garlic mashed potatoes on your plate. Forget the gravy – the pot liquor will find its way over and bleed into the soft mashed potatoes. I guarantee my kids will be forming a mashed potato moat, just so the pot liquor doesn’t escape.

Vegetarian version of Collard Greens? You bet. Lisa’s got a secret ingredient, one that actually made me say outloud, “No. Way. Really????”

How to make Collard Greens

Here’s whatcha need:

In goes the smoked ham hock into a large pot. One, two or three — depends on how many canine pets you have in the house.

Chopped smoked ham or turkey. Or both.

A couple of chopped tomatoes.

A glug of apple cider vinegar.

Just plain ‘ol regular water.

And then the greens.

Most likely, you’ll have to tamp down the greens with a wooden spoon….unless you have giantungus pot. Don’t worry, all the greens will eventually fit in. Cram ’em in! They don’t mind. Simmer for an hour and half, longer if you wish.

 

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Collard Greens with Ham and Smoked Hock Recipe

Servings: serves 8 Prep Time: 10 minutes Cook Time: 1 hour 30 minutes
collard-greens-recipe-57401

Adapted from Lisa Fain, HomesickTexan.com

You can use any combination of smoked meats - turkey, ham, ham hock or bacon. The easy choice for us, since we'll most likely have a couple of hungry dogs waiting for their special Thanksgiving treat, is the ham hock. You can find large bunches of collards starting in November, peaking in December. Bags of chopped collards are sold year round, which is what I used.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, chopped
2 smoked ham hocks
1 1/2 cups chopped smoked ham
5 cups water
1 tablespoon apple cider vinegar
2 bunches of collards (about 2 pounds) or two 16oz bags chopped collards
salt and freshly ground pepper to taste

Directions:

1. Thoroughly clean each collard leaf, removing the tough stem and rib. Tear each leaf in half.

2. In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.

3. Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.

4. Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don't be shy with the salt - remember, this recipe serves 8!

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Black Eyed Peas with Ham – good luck for New Year’s! http://steamykitchen.com/12755-black-eyed-peas-with-ham-recipe.html http://steamykitchen.com/12755-black-eyed-peas-with-ham-recipe.html#comments Fri, 31 Dec 2010 21:36:37 +0000 http://steamykitchen.com/?p=12755 Perfect for New Year's - Black Eyed Peas with Ham Recipe symbolizes prosperity (I'm sure we could all use some!( Step by step photos and easy recipe.

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Happy New Year! Now that I’m a true resident in the South (though Tampa Bay Florida just doesn’t seem very south-ishy to me) I figured it was a fine time to start celebrating some of the southern food traditions, like enjoying Black Eyed Peas with Ham and Greens for New Years.

It’s thought that black eyed peas symbolize prosperity – according to someone who wrote on Wikipedia, “The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion”

Another tradition that I’ve heard is to add a shiny new penny (but wash it first!) to the pot and whoever gets the penny in their bowl will have massive good fortune. For me, the fear that I’d accidentally choke on a penny while slurpin’ down my stew is just too much. I’ll pass on that one.

My friend, John of Food Wishes has a great recipe for Black Eyed Peas with Ham and Greens, so I thought I’d share with you his version with the addition of smoked ham hocks. My version is also a little more “soupier” than his – I didn’t add the entire bag of peas.

black eyed peas recipe

I didn’t have the time to soak the beans (by the way, black eyed peas are really beans, not peas) overnight, so I’ve shared with you my quick-soak version, which only takes 1 hour and boiling water.

Enjoy the recipe and may you have a prosperous, healthy and joyful new year!

Lots of love,

Jaden, Scott, Andrew and Nathan

How to Make Black Eyed Peas with Ham

For the quick-soak method, place the beans in a pot, cover with water and bring to rolling boil. Turn off heat and let the beans soak for 1 hour. Drain.

I like buying a big ‘ol ham. That way, I’ve got the ham bone and meat for the recipe, plus a ton more that I will use for sandwiches and snackin’ on. You are getting so much more for your money! Freeze what you can’t use. John uses pork neck bone instead of the ham bone.

For the recipe, I’ve got kale (you can use turnip greens or collard greens, but I love the vivid color of kale), smoked ham hocks, carrots, celery, onion, tomato, garlic, diced ham and ham bone.

We’ll saute the onion, celery, carrots in olive oil for a few minutes, then throw in the garlic for another couple of minutes.

Then add the ham bone and ham hocks.

Add the beans and pour in the water. Simmer for about an hour.

After an hour, it’s time to add the diced ham and tomatoes. Let that simmer for another 30-40 minutes.

After the ham and tomatoes are in, you can take out the ham bone and the ham hocks. Give them to your favorite dog.

The last step is to add the kale leaves in — but before you add them in, you need to tear the tender leaves off the tough stem. Here I’ve got a kitchen helper.

Just rip ’em off the stem and discard the stem.

Add the leaves to the pot, just push ’em in there. If you’re using collard or turnip greens, you might want to add them the same time as the ham/tomatoes. I like kale leaves because they don’t require much cooking and retain their bright, vivid green color.

Kale leaves cook for an additional 10 minutes.

And it’s done! Taste and then season with salt.

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Black Eyed Peas with Ham Recipe

Servings: 8 Prep Time: 8 minutes Cook Time: 1 hour 40 minutes
Black Eyed Peas Ham Recipe for New Year

You can soak the black eyed peas overnight, or use the quick soak method I've outlined in the recipe, which cuts the soaking time down to 1 hour. This is also a perfect recipe for the slow cooker -- just make sure you don't add the greens until near the end to keep them vibrant green (and not dull, lifeless green which you wouldn't want for the new year anyways). Recipe adapted from Food Wishes.

Ingredients:

1/2 pound dried black eyed peas
1 tablespoon olive oil
2 carrots, diced
2 stalks celery, diced
1/2 large onion, diced
2 cloves garlic, minced
2 smoked ham hocks
1 ham bone (or use any pork bones)
6-8 cups water
3 cups diced ham
1-2 large tomatoes, diced
5 handfuls torn kale leaves (tough stems removed)
salt to taste

Directions:

1. Rinse the black eyed peas, pick through and discard anything that's not-bean. Soak in water overnight or place in pot with water, bring to rolling boil. Turn off heat and let sit in hot water for 1 hour. Drain, discard water.

2. In large, wide stockpot, heat olive oil. Saute carrots, celery, onion on medium-low heat for 5-7 minutes. Take care not to burn the vegetables. Add the garlic and saute additional 2 minutes. Add the ham bone, hocks, drained beans and water to the pot. Simmer for 1 hour.

3. Remove the hocks and ham bones. Add the diced ham and tomatoes and simmer for additional 30 minutes. Add in kale leaves and cook until leaves are done (kale leaves only require 10 minutes). Salt to taste (the ham and hocks add quite a bit of salt, so taste as you salt)

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