Southern Collard Greens

• 1 large Yellow onion
• 4 cloves Garlic
• 1 piece Smoked ham hock
• 1.25 liters Chicken stock
• 2 pieces Bay leaves
• 2 tsp Brown sugar
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 900 g Collard greens
• 2 tbsp Apple cider vinegar
• ½ tsp Chili flakes

1. Halve and thinly slice the onion. Peel and thinly slice the garlic.
2. Put the smoked ham hock in a large stockpot with the chicken stock, bay leaves, brown sugar, fine sea salt and black pepper. Bring to a gentle simmer, then cover and cook for 45 minutes, keeping it at a low simmer.
3. Meanwhile, rinse the collard greens well. Strip away any tough stems, then stack and slice the leaves into ribbons.
4. Add the onion and garlic to the pot and simmer for 5 minutes. Add the collard greens in handfuls, turning with tongs so they start to wilt into the broth.
5. Cover and simmer gently for 35 to 40 minutes, stirring occasionally, until the greens are very tender and the pot liquor is deeply savoury. If the liquid reduces too much, add a splash more chicken stock to keep the greens mostly submerged.
6. Lift out the ham hock and set aside until cool enough to handle, then pull off the meat and shred it, discarding skin and bones. Stir the meat back into the greens, then remove the bay leaves.
7. Stir in the apple cider vinegar and chili flakes, then simmer for 2 minutes. Taste and adjust with a little more fine sea salt, black pepper, vinegar or chili flakes as you like.
8. Serve hot with plenty of the cooking juices spooned over. If you are holding them, keep the pot covered on the lowest heat for up to 20 minutes, stirring once or twice.

Made this recipe? Rate it — a comment is optional.