Ingredients with Measurements:
- 1 smoked ham hock (about 1 pound)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups chicken broth
- 2 pounds mustard greens, washed and chopped
- 2 tablespoons apple cider vinegar
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 3-4 minutes, until the onion is translucent.
3. Add the smoked paprika, cayenne pepper, black pepper, and salt. Stir to combine.
4. Add the ham hock and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. After 1 hour, remove the ham hock from the pot and let it cool slightly. Remove the meat from the bone and shred it into small pieces. Discard the bone and any fat or gristle.
6. Return the shredded ham to the pot and add the chopped mustard greens. Stir to combine.
7. Cover the pot and simmer for another 30-40 minutes, until the greens are tender.
8. Stir in the apple cider vinegar and adjust seasoning to taste.
- Prep time: 15 minutes
- Cook time: 1 hour 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 210
- Fat: 10g
- Carbohydrates: 12g
- Protein: 18g
- Fiber: 5g
Substitutions for ingredients:
- Smoked ham hock can be substituted with smoked turkey leg or bacon.
- Olive oil can be substituted with vegetable oil or butter.
- Mustard greens can be substituted with collard greens or kale.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add diced potatoes or sweet potatoes to the pot for a heartier dish.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of diced tomatoes for a slightly tangy flavor.
Tips and tricks:
- Be sure to wash the mustard greens thoroughly to remove any dirt or grit.
- If the greens are tough, simmer for an additional 10-15 minutes until tender.
- Serve with cornbread or crusty bread to soak up the flavorful broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Cornbread or crusty bread
- Sweet tea or lemonade
Suggested side dishes:
- Corn on the cob
- Black-eyed peas
- Macaroni and cheese
Troubleshooting advice:
- If the broth is too salty, add a splash of water or unsalted broth to balance the flavor.
Food safety advice:
- Make sure the ham hock is fully cooked before adding it to the pot.
- Store leftovers promptly in the refrigerator.
Food history:
- Ham hock and mustard greens is a classic Southern dish that dates back to the days of slavery. It was a popular dish among African American slaves who were given the less desirable cuts of meat and had to make do with what they had.
Flavor profiles:
- Smoky, savory, slightly spicy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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