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.

Serves
4

Preparation

10min

Cooking

2hr
20min

Skill level

Easy
By
Average: 4.6 (5 votes)
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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)

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.

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.