Collard Greens with Ham Hock

Serves 6

Ingredients

• 2 large bunches (about 2 lbs) collard greens
• 1 large (about 1.5 lbs) smoked ham hock
• 1 medium yellow onion
• 3 cloves garlic
• 4 cups chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups water

Instructions

1. 1Wash the collard greens thoroughly under cold running water to remove any grit. Remove the tough center stems and discard them. Stack the leaves, roll them tightly, and slice crosswise into 1-inch ribbons. Set aside.
2. 2Peel and dice the onion. Mince the garlic cloves. Set both aside.
3. 3In a large heavy-bottomed pot or Dutch oven, add the ham hock, chicken broth, and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45 minutes to start tenderizing the hock and building flavor.
4. 4Add the diced onion, minced garlic, vinegar, sugar, red pepper flakes, salt, and black pepper to the pot. Stir to combine.
5. 5Add the sliced collard greens to the pot in batches, stirring them down as they wilt. Once all greens are added, bring the liquid back to a gentle simmer.
6. 6Cover the pot and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the greens are very tender and the ham hock meat is falling off the bone. Add a splash of water if the pot gets too dry.
7. 7Remove the ham hock from the pot. Let it cool slightly, then pull the meat from the bone, shred it, and return the meat to the greens. Discard the bone and any skin or fat.
8. 8Taste the greens and adjust seasoning with additional salt, pepper, or vinegar if needed. Serve hot with a ladle of pot liquor (the cooking broth).