Southern Collard Greens
Smoked ham hock and chicken broth add mouth-watering southern charm to authentic collard greens.
Ingredient
- 2 cartons (32 oz each) chicken broth (8 cups total)
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 smoked ham hock
- 2 packages (1 lb each) fresh collard greens, washed, trimmed
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 tablespoons white vinegar
Direction
- In 10-quart stockpot or Dutch oven, heat broth over medium-high heat. Add onion, garlic and ham hock. Heat to boiling.
- Carefully add collards greens, one bag at a time. Once greens have wilted, stir in salt, pepper and vinegar.
- Cover; cook 1 hour 30 minutes to 2 hours or until greens reach your desired tenderness.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to stockpot and stir.
