Ingredients
Equipment
Method
- Thoroughly wash collard greens under cold running water to remove grit. Remove tough stems, then finely chop or tear leaves into 1-2 inch pieces. Set aside.2-3 pounds Fresh Collard Greens
- In a large pot, add ham hocks and cover with chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours until meat is tender.1 pound Smoked Ham Hocks or Smoked Turkey Legs/Wings, 4-6 cups Chicken Broth or Water
- In a separate skillet, heat olive oil over medium. Sauté chopped onion for 5-7 minutes. Add minced garlic and red pepper flakes, cook for 1-2 minutes until fragrant.1 large Yellow Onion, 4-6 cloves Garlic, 1 teaspoon Red Pepper Flakes, 1 tablespoon Olive Oil or Bacon Fat
- Remove ham hocks from pot, reserving pot liquor. Let cool, then remove meat from bones and shred. Discard bones.1 pound Smoked Ham Hocks or Smoked Turkey Legs/Wings
- Add sautéed onion and garlic to the pot with the pot liquor. Add collard greens in batches, stirring to wilt them.2-3 pounds Fresh Collard Greens, 1 large Yellow Onion, 4-6 cloves Garlic
- Stir in shredded smoked meat, apple cider vinegar, and brown sugar (if using). Season with salt and pepper to taste, remembering ham hocks are salty.1 pound Smoked Ham Hocks or Smoked Turkey Legs/Wings, 0.25 cup Apple Cider Vinegar, 2 tablespoons Brown Sugar, Salt, Freshly Ground Black Pepper
- Bring to a gentle simmer, reduce heat to low, cover, and cook for another 1.5-2 hours until greens are incredibly tender. Stir occasionally and add more liquid if needed.
- Taste and adjust seasoning. Serve warm with plenty of the pot liquor.
Notes
For an extra layer of flavor, consider adding a dash of smoked paprika or a bay leaf to the simmering liquid. Always taste your pot liquor before adding extra salt, as ham hocks can be quite salty.
