Collard greens
A great soul food side dish for meaty rib-sticking mains
Ingredients
- 3 bunches collard greens
- 2 ham hocks plus additional country ham steak or end if available
- 2 tbsp oil
- 1 vidalia onion coarsely diced
- 5 cloves garlic chopped
- 2 quarts chicken stock
- 1 tsp red pepper flakes
- 1/4 cup cider vinegar
- salt and pepper to taste
Instructions
- Add oil to large stockpot and heat. Add onions and sweat for a few minutes.
- Add garlic and red pepper flakes and cook for another minute, stirring
- Add chicken stock, ham hocks, and additional ham end(s) if using. Bring to a boil then reduce heat and cover. Allow to simmer for an hour or two, until the skin has pulled away from the hocks, the meat is tender, and a good part of the connective tissue has rendered.
- While the pot likker is simmering, wash the greens and trim the stems by folding each individual leaf over along the stem, slicing the main portion of the stem away, and then pulling the stem away from the leaf, taking any remaining fibrous bits with it. Once the greens have all been trimmed, chop them into strips about 3/4" to 1" wide and 2" long.
- When the ham hocks are ready, pull them from the pot likker and allow them to cool. Add the greens and stir to coat. They will wilt and lose volume quickly. Cover and simmer for another 45 minutes to an hour.
- While the greens are simmering and once they've cooled off a bit, trim the meat from the hocks, chop it up, and add it back to the pot.
- When the greens are almost ready., add the cider vinegar to the pot and stir in. Heat for another 5 minutes or so. Taste, season, and then serve.