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
Serves:
Units:

ingredients

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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@Diann is Cooking
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@Diann is Cooking
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"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."
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  1. 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.
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