- Prep time
- 20 minutes PT20M
- Cook time
- 1½–2 hours PT2H
- 4 servings
A staple of Southern cooking, these hearty greens are cooked with smoked ham hock for flavor that feeds your soul.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, sliced thin
- 1 teaspoon chili flakes
- 2 ounces white wine
- 1 quart chicken stock
- 2 pounds smoked ham hock, bone-in
- 1–2 ounces cider vinegar, separated
- 2 bunches washed collard greens, stemmed and cut into 2-inch pieces
- Salt, to taste
- Pepper, to taste
Heat olive oil in a 4-quart stock pot on medium heat. Add in the onion, garlic and chili flakes, and sauté for 3–5 minutes until the onion is translucent. Deglaze with white wine and reduce by half.
Add chicken stock, ham hock and 1 ounce of the cider vinegar, and bring to a simmer. Simmer partially covered for about an hour, until ham hocks are tender.
Remove ham hock from stock and discard skin and bones. Shred meat into small pieces, then add the meat pieces back to the stock, along with the collard greens. Simmer for 30–45 minutes until greens are to desired tenderness.
Adjust seasoning with salt, pepper and remaining cider vinegar.
Techniques used in this recipe:
- deglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.
- reduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.