Fresh Lima Beans, Swiss Chard and Ham Hock
"I got the basics for this recipe from a woman I met while picking over butter (lima) beans at the farmer's market. It is similar to a standard southern collards recipe; I used Swiss chard because I had it, but go ahead and use collards or perhaps even kale. Personally, I'd stick with fresh beans. This tastes like a whole different vegetable than the one I remember from my childhood."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 cups lima beans, shelled
- 1 bunch swiss chard
- 1 smoked ham hock
- 1 onion
- 1⁄4 cup red wine vinegar
- ground pepper
- red pepper flakes
- water, to cover
directions
- Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
- Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
- Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.
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RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.
