They simmered in my dutch oven for an hour. I added just enough water to cover them and kept adding more as it evaporated.
Then the greens went in.
I trimmed the tough stem and cut them into strips.
Everything simmered for another 2 hours.
Then I pulled out the ham hocks and cut up the meat.
|Gorgeous, tender slow cooked meat.|
|A mess 'o greens.|
I ladled some of the cooking liquid from the greens over the lentils.
|Spiced lentils with 'pot likker'.|