GMA Recipe: Robin's Ham Hocks and Collard Greens with Candied Sweet Potatoes

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Robin's Ham Hocks and Collard Greens with Candied Sweet Potatoes
From Robin Roberts

You're used to seeing Emeril or Wolfgang Puck wearing the chef's hats on Good Morning America, but all this week, we're pulling a switcheroo, bringing you some of our favorite family recipes, for the "Good Morning America Family Cook-Off."

Robin's Ham Hocks and Collard Greens

News Anchor Robin Roberts wore the chef hat and shared some of her family's time-tested recipes, including a ham hock and collard green recipe from her grandfather, and a candied sweet potato recipe.

Ham Hocks and Collard Greens

Ingredients

Collard Green Ingredients and Directions:

5 meaty ham hocks

2 large bunches of collard greens

1 tablespoon sugar

1. Wash five meaty ham hocks well and place them in a heavy large pot with ample water to cover them. Cook for about 1 1/2 hours before adding collard greens.

2. In the meantime carefully separate two large bunches of collard greens. Rinse until water is clear.

3. With fingers tear leaves into small pieces and drop into ham liquid (after it has been cooking for 1 1/2 hours).

4. With a wooden spoon, stir collards until all of them are coated with ham liquid.

5. Sprinkle the collards in liquid with one tablespoon of sugar.

6. Cover pot and simmer for at least 2-3 hours, stirring frequently and adding water as necessary to prevent collards from sticking to pot.

7. Serve collards directly from pot on stove to serving plate. (Roberts' grandfather always use to add a few squirts of bottle pepper sauce to enhance the flavor.)

In addition to the Candied Sweet Potatoes (below,) Robin's family meal also includes steamed rice, cornbread and tomato cucumber onion salad marinated in 1/4 cup vinegar, teaspoon sugar, plus salt and pepper to taste.

Robin's Candied Sweet Potatoes

Candied Sweet Potatoes

Ingredients

8 Sweet Potatoes

2 cups sugar

2 large tablespoons butter

1. Peel and slice sweet potatoes into 1/4" thick slices and place them in the pan.

2. Add 2 cups of sugar, 2 large tablespoons of butter and just enough water to cover bottom of pan. Cook approximately 20 to 30 minutes until syrupy.