Collard Greens with Smoked Ham Hock

Ingredients

• 1 large smoked ham hock
• 8 cups chicken stock
• 3 lb collard greens, stems removed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• ½ tsp red pepper flakes
• 3 tbsp apple cider vinegar
• Salt and pepper to taste

Method

1. Simmer the ham hock in the stock in a large covered pot for 1 hour to make a smoky broth.
2. Meanwhile, stack the collard leaves, roll them up and slice into 1-inch ribbons. Wash them well in several changes of cold water.
3. In a skillet, soften the onion in the olive oil, about 6 minutes, then add the garlic and red pepper flakes for 1 minute.
4. Add the onion mixture to the pot, then the greens a few handfuls at a time, stirring as they wilt.
5. Simmer uncovered until the greens are silky and tender, 45 minutes to 1 hour.
6. Lift out the hock, which is by now far past 145°F, pull the meat from the bone, chop it and stir it back in with the vinegar. Season with salt and pepper.

Notes