- Cooking Time: 55
- 1 Tablespoon bacon fat, or vegetable oil
- 1 medium onion, medium dice
- 2 cloves garlic, chopped
- 1 Tablespoon cider vinegar
- 1 quart chicken stock, or water
- salt and pepper , to taste
- pepper vinegar (or cider or white wine vinegar and tabasco), to taste for garnish
- In a large soup pot add bacon fat or oil, then sear ham hock on all sides (approx 4 minutes).
- Add onion and saute until translucent.
- Add garlic and saute until fragrant.
- Add vinegar and reduce to au sec (almost dry).
- Add stock or water and bring to a simmer over medium heat.
- Gradually add greens to pot, allowing time between additions to allow them to soften into the liquid.
- Return to a simmer over low heat and cook until tender, approximately 55 minutes.
- Season to taste and serve with pepper vinegar or vinegar (cider or white wine) and tabasco.
- You can also chop up the meat from the ham hock to add to the dish if you like.
- You can serve a bit of the liquid, called 'pot likker,' as a dip for cornbread.
- You can also reserve the liquid to add to a future batch of greens, or add it to an appropriate soup (freeze it if you won't use it right away).