Collard Greens
  • 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
  1. In a large soup pot add bacon fat or oil, then sear ham hock on all sides (approx 4 minutes).
  2. Add onion and saute until translucent.
  3. Add garlic and saute until fragrant.
  4. Add vinegar and reduce to au sec (almost dry).
  5. Add stock or water and bring to a simmer over medium heat.
  6. Gradually add greens to pot, allowing time between additions to allow them to soften into the liquid.
  7. Return to a simmer over low heat and cook until tender, approximately 55 minutes.
  8. Season to taste and serve with pepper vinegar or vinegar (cider or white wine) and tabasco.
  9. You can also chop up the meat from the ham hock to add to the dish if you like.
  10. You can serve a bit of the liquid, called 'pot likker,' as a dip for cornbread.
  11. 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).
A traditional accompaniment to Hoppin' John on New Year's Day.