Ok so the debate of low and slow vs. medium and short.
I placed the ham hocks in the pan and just barely covered them with cold water. I also add 1 medium onion diced. I let these cook for about 2 1/2 hours. I rendered very little meat off the bones but just enough for some "Oh ham!" reaction.
Next came the greens. I had 5 bunches of collard greens and 3 bunches turnip greens and 1 bunch mustard greens.
I removed the ham hocks and added the collard greens. I then got what little bit of meat I had off the hocks and put that back in the pot. While they cooked for about 30 minutes I prepped the other greens. I then added them to pot and let them cook for about 20 minutes. I tested for tenderness. The turnip greens and mustard greens were getting there and the collard greens had a bit more to go. So I let them cook for another 15-20 minutes. At then end of 20 minutes I decided they had reached the point of "oh this is good" stage. I turned the heat to warm and fried the chicken. As the chicken was resting )(12 minutes per side) I turned the heat off on the greens.
So they cooked on low for the 24 minutes while the chicken was cooking and then sat for 10 minutes while the chicken rested.
End result - FANTASTIC!!! I did not add the sugar and I'm glad I didn't. The greens were just wonderful. Such flavor and so tender. I could make an entire meal of just greens!
I placed the ham hocks in the pan and just barely covered them with cold water. I also add 1 medium onion diced. I let these cook for about 2 1/2 hours. I rendered very little meat off the bones but just enough for some "Oh ham!" reaction.
Next came the greens. I had 5 bunches of collard greens and 3 bunches turnip greens and 1 bunch mustard greens.
I removed the ham hocks and added the collard greens. I then got what little bit of meat I had off the hocks and put that back in the pot. While they cooked for about 30 minutes I prepped the other greens. I then added them to pot and let them cook for about 20 minutes. I tested for tenderness. The turnip greens and mustard greens were getting there and the collard greens had a bit more to go. So I let them cook for another 15-20 minutes. At then end of 20 minutes I decided they had reached the point of "oh this is good" stage. I turned the heat to warm and fried the chicken. As the chicken was resting )(12 minutes per side) I turned the heat off on the greens.
So they cooked on low for the 24 minutes while the chicken was cooking and then sat for 10 minutes while the chicken rested.
End result - FANTASTIC!!! I did not add the sugar and I'm glad I didn't. The greens were just wonderful. Such flavor and so tender. I could make an entire meal of just greens!
