Collards with Smoked Ham Hock and Lima Beans

We made this Gaps friendly recipe last month with pasture-raised ham hocks we picked up from the Palafox Farmer’s Market from Roger Elliott of Green Cedars Farm (a charming fellow, if you have yet to meet him). He runs what he calls an ‘environmentally friendly, sustainable, community-oriented agri-tourism farm business’ and with one bite of his product you can taste that those claims are true. [Then go to his website and check out his photos to see some seriously happy pigs! We dare you not to smile.]  Honestly, this recipe is so good that we have made it every week since then – we just can’t get enough! So of course, we had to share it. ☺


4 Tbs coconut oil or bacon fat (or a combination of the two)
3 onions, chopped
4 cloves of garlic, minced
1 really big bunch of collard greens, stems removed, cut into ribbons and then roughly chopped
1 cup homemade broth or water
2 lbs Green Cedar Farms smoked ham hocks
2 cups fresh or frozen lima beans (omit for Paleo)
sea salt and fresh ground pepper


Stockpot with lid
Big stirring spoon
Cutting board
Sharp kitchen knife


Melt coconut oil/bacon fat in a stockpot on the stove over medium heat.
Add the onions and garlic and sauté until the onions are soft and tender (about 10 mins). If the onions start to brown turn the heat down.
Add the collards and sauté until wilted (a couple of mins)
Add the broth/water and the ham hock, cover and simmer on low for about 40 mins or until the collards are no longer bitter.
Add the lima beans and simmer until cooked through.
Remove pot from heat, take the hocks out, cut the meat from the bone, discard the bones, dice the meat and return it to the pot.
Serve with sea salt and freshly ground pepper.