Ingredients:

  • 3 lbs fresh collard greens, thoroughly washed and tough stems removed, chopped
  • 1 smoked ham hock (or 1 smoked turkey leg for poultry alternative)
  • 6 cups low-sodium chicken broth or water
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or bacon drippings
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons apple cider vinegar or white vinegar

Instructions:

  1. Rinse collard greens thoroughly to remove grit. Remove thick stems and chop leaves into bite-sized pieces.
  2. Heat olive oil or bacon drippings in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add garlic and crushed red pepper flakes, sauté for 1 minute until fragrant.
  3. Place the smoked ham hock in the pot. Pour in chicken broth or water and bring to a gentle simmer.
  4. Add chopped collard greens in batches, stirring gently until all greens are in the pot. Add black pepper. Cover and simmer on low heat for 1 hour, stirring occasionally.
  5. Check that greens are tender and flavorful. Remove ham hock, shred the meat, and stir it back into the greens. Add salt as needed and vinegar to brighten the flavor.
  6. Remove ham bone pieces, give the pot a final stir, and transfer to serving dishes. Serve warm.