Ingredients:

  • 2 pounds (900g) fresh collard greens, washed thoroughly
  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) red pepper flakes (or to taste)
  • 1 smoked ham hock (about 8 ounces/225g)
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5g) granulated sugar (optional, balances acidity)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash the collard greens thoroughly. Remove the tough stems and center ribs. Stack the leaves and chop them into bite-sized pieces.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes and cook for another minute until fragrant.
  3. Place the smoked ham hock in the pot with the sautéed aromatics. Pour in the chicken broth, ensuring the ham hock is submerged. Bring to a boil, then reduce the heat to a simmer.
  4. Add the chopped collard greens to the pot. They might seem like a lot at first, but they will wilt down as they cook. Stir to combine.
  5. Stir in the apple cider vinegar and sugar (if using). Season with salt and pepper to taste.
  6. Cover the pot and simmer for 2-3 hours, or until the collard greens are very tender. Stir occasionally to prevent sticking.
  7. Remove the ham hock from the pot. If desired, shred the meat from the bone and return it to the pot. Discard the bone and any excess fat/skin.
  8. Taste and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.
  9. Serve hot, ladling the greens with some of the flavorful pot liquor (braising liquid).