Fresh Lima Beans, Swiss Chard and Ham Hock

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READY IN: 1hr 15mins
Recipe by Diann is Cooking

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.


  1. Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
  2. Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
  3. Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.

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