collard greens and ham hocks

I do not like them in a box.
I do not like them with a fox.
I do not like them in a house.
I do not like them with a mouse.
I do not like them here or there.
I do not like them anywhere.
I do not like green eggs and ham.
I do not like them, Sam-I-am.

ok so this recipe isn't exactly green eggs and ham, but doesn't a glance at the title of this post make you think of green eggs and ham?? maybe not. i loved this dr. suess tale as a kid so i do. i've always wanted to try green eggs and ham. anybody know what the dish actually refers to (without looking it up on wikipedia)? =)

as i've never made slow-braised greens before, only sauteed greens, i've decided to test this dish out before making 30 servings worth at my thanksgiving dinner. i researched several recipes but didn't find one with enough complexity in flavors. so i'm combining a couple with the hopes that it'll come out good. here's what i've done...

lightly brown the following in a large stock pot:
1 smoked ham hock
1 onion chopped
3 cloves garlic smashed
1 bay leaf
evoo

once brown i added 1 bag (1 lb) precut, prewashed collards and the following:
6 cups water
1 T brown sugar
2 T vinegar
1/4 t paprika
1/2 t tabasco

brought it up to a boil and then lowered to a simmer and covered for 45 min. and that's where i am right now. i'm going to check for seasoning after 45 min and let it cook another 15 uncovered. then i'll chop up the meat and remove the bone and bay leaf. to be continued...


it's now 1.5 hours later. after checking at the 45 min mark, i realized the cellular structures of the greens weren't even close to breaking down and the hock hadn't even started melting so i popped the lid back on and let it go for another 30 min at a simmer. checking it now shows the hock is a lot more tender and the collard stocks are edible. but it's still not at the soft consistency i want it at. also, i seasoned with a good amount of salt and pepper and a few more dashes of tabasco. i'll check again in 15 min and see how it's doing. =)


so after another 30 min (2 hrs total), i'm finally at the consistency and flavor development i want. the liquid has cooked down quite a bit and the hock meat is falling off the bone. i had to adjust again with salt and overdid it a little with the pepper and/or tabasco. i'll have to watch that next week. i'm going to wait for it to cool down a bit and taste it again, as your tongue's ability to taste salt and some seasonings is based on how hot food is.

just had a sample. my lips now have a light film of grease. haha. flavor actually was pretty good and has a nice kick to it. it does need a little more salt and i'll have to watch out on the pepper/tabasco combo. i wonder what it'll taste like tomorrow after it's had a chance to sit and meld... mmm...