Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.
Posted: Jul. 3, 2011
| Cooks I Like
Posted: Dec. 19, 2014
Posted: Jun. 4, 2007
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
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