Southern greens

This dish is typically made from collard, which has leaves that look a bit like pale silverbeet and have a slightly bitter taste. Turnip leaves, mustard greens, kale, dandelion or Australia’s native spinach (otherwise known as warrigal greens) also work well.

Southern Greens

• serves

  4

• prep

  10 minutes

• cook

  2:20 hours

• difficulty

  Easy

Ingredients

• 1 litre water
• 1 cup chopped onion 
• 2 small–medium smoked ham hocks
• 1 kg greens, leaves picked 
• Tabasco sauce (optional)
• malt vinegar (optional)

Instructions

Put the water, onion and ham hocks in a pot and bring to the boil. Add the greens, reduce the heat, cover and simmer for 2 hours.

Remove the ham hocks from the pot and take the meat off the bone. Cut or break into bite-sized pieces and return to the pot. Add dashes of Tabasco and malt vinegar to your liking.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.