Tender, flavorful collard greens slow-cooked with smoked ham hock and aromatics. A Southern side dish that's both nutritious and delicious.
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Wash collard greens thoroughly in cold water. Remove thick stems and roughly chop leaves.
In a large pot or Dutch oven, add ham hock and cover with chicken broth. Bring to a boil, then reduce to simmer for 30 minutes.
Add onion and garlic to the pot. Simmer for 10 minutes.
Add collard greens in batches, stirring to wilt before adding more. Add vinegar, sugar, and red pepper flakes.
Cover and simmer for 45-60 minutes, stirring occasionally, until greens are very tender.
Remove ham hock, pull off meat, chop, and return to pot. Discard bone.
Season with salt, pepper, and hot sauce to taste. Serve with pot liquor (cooking liquid).