Photography by Jim Bathie | Recipe Development by Ola Agbodza | Food Styling by Vanessa Rocchio
Tender collard greens are simmered in a rich, cheesy sauce made with smoked Gouda and mozzarella, then topped with savory tasso, shredded ham hock, and bacon for extra depth in this Creamy Collards with Crispy Tasso. Finished with a splash of pepper sauce, it’s a bold, smoky side dish perfect for any Louisiana-style feast.
Creamy Collards with Crispy Tasso
Makes 4 to 6 servings
Ingredients
- 1 pound ham hocks
- 2 teaspoons vegetable oil
- ½ cup chopped tasso
- ¼ cup unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups whole milk
- 8 cups chopped fresh collard greens
- ½ (8-ounce) block mozzarella cheese, grated
- ½ (8-ounce) block smoked Gouda cheese, grated
- 1 tablespoon Cajun seasoning
- 2 teaspoons garlic powder
- Chopped cooked bacon and pepper sauce, to serve
Instructions
- Usng a sharp knife, score each ham hock with an “X” about ¼ inch deep. In a medium stockpot, cook ham hocks and water to cover over medium-high heat until meat is fork-tender, about 2 hours, adding water to cover if necessary. Remove from heat, and let cool completely. Using 2 forks, gently shred ham into medium pieces. Reserve broth for another use, if desired.
- In a large stockpot, heat oil over medium heat. Add tasso, and cook, stirring frequently, until crispy, 5 to 10 minutes. Remove tasso using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Add butter, stirring until melted.
- Add flour to drippings, whisking until combined. Cook over medium heat, stirring frequently, for 2 minutes. Gradually whisk in milk; cook, whisking constantly, until thickened, about 5 minutes. Add greens, and cook, stirring occasionally, until desired tenderness is reached, 10 to 25 minutes. Gradually add cheeses, stirring until melted and well combined. Stir in reserved ham hock, Cajun seasoning, garlic powder, and bacon. Serve with pepper sauce.
