Collard greens and ham hocks

Kitchen Equipment You’ll Need

• Large stockpot or Dutch oven
• Cutting board
• Sharp knife
• Tongs
• Slotted spoon
• Measuring cups and spoons

Step-by-Step Directions

1. Prepare the ham hocks:
   • Place the ham hocks in a large stockpot or Dutch oven. Cover them with chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.
2. Prepare the collard greens:
   • While the ham hocks are cooking, wash the collard greens thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
3. Sauté the aromatics:
   • In a separate skillet, sauté the chopped onion and minced garlic in a small amount of oil until they’re softened and fragrant.
4. Combine the ingredients:
   • Add the collard greens to the pot with the ham hocks and chicken broth. Stir in the sautéed onions and garlic. Add apple cider vinegar, salt, black pepper, and red pepper flakes (if using).
5. Cook the greens:
   • Simmer the greens over low heat for 45 minutes to 1 hour, stirring occasionally, until they are tender and infused with the smoky flavor of the ham hocks.
6. Serve:
   • Use tongs or a slotted spoon to transfer the greens to a serving dish. Shred the ham hock meat and mix it back into the greens, discarding any bones. Serve hot.

Tips and Tricks for Success

• Prep ahead: Wash and chop the collard greens a day in advance to save time.
• Adjust seasoning: Taste the greens before serving and adjust the salt, pepper, and vinegar as needed. The broth from the ham hocks is naturally salty, so be cautious with added salt.
• Boost flavor: Add a smoked turkey leg or bacon for an extra layer of smoky goodness.
• Make it vegetarian: Swap the ham hocks for smoked paprika and vegetable broth to create a vegetarian version of this dish.