In the mood to whip up a Southern-style dinner.
I seared the smoked ham hocks in chopped onion, crushed garlic, whole peppercorns and bay leaf. Poured in 3 cups of chicken broth, 2 cups of water and a bag of beans. Brought to a boil, then reduced the heat down and simmered for a couple of hours. I added the collard cut into an inch strips, a pinch of salt, then continued cooking on low fire for another hour.
The drink in case you wondered...a carafe of store-bought ice-cold sweet tea garnished with fresh mint from the garden.
Wishing you all a happy weekend!
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