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