AMAZING!!! I baked for 30 min, and it came out perfect. So delicious! I paired this with New Year Black Eyed Peas & Italian-Style Swiss Chard (both also found on allrecipes), and it was wonderful! Will be making this again! No changes to the recipe whatsoever. it was perfect! Thank you so much for sharing this!

Reviewed On: Jan. 1, 2012

This was delicious, but man, does it reduce down! A whole bunch amounted to about a cup's worth wilted, at most, but it was very tasty, and I'll be sure to use more chard next time. I discarded the stems out of personal preference and drastically reduced the salt in the water. I found it was still salty, so I will reduce more next time. I didn't have red pepper flakes, so I used 1/8 tsp of ground cayenne pepper. that mixed with the garlic gave it a great kick of flavor. I served it with New Year Black Eyed Peas & Grandmother's Buttermilk Cornbread (both also found on allrecipes). I stirred the chard into my bowl o' beans when getting ready to serve it, and it was a perfect complement, both texturally and flavor-wise to that dish. So delicious! Thank you for sharing such a simple and wonderful recipe!

Reviewed On: Jan. 1, 2012

This was great! I adjusted the recipe quite a bit, thanks to many of the reviews here. :) I omitted the water and made this a vegetarian dish by using vegetable broth instead of chicken stock and omitted the ham hock. I did not drain the tomatoes, and the liquid from the broth & tomatoes was more than enough for this recipe. I had to cook it longer than 3 hours to reduce the liquid, I'd say around 4 hours, and it was a perfect consistency. I paired it with Italian-Style Swiss Chard & Grandmother's Buttermilk Cornbread (both also found on allrecipes). Great complements to the beans. The chard helped add some additional spice to compensate for the lack of meat in the beans. A great New Years Day meal! Thank you for sharing this!!!!

Reviewed On: Jan. 1, 2012