Ingredients
- 2 tablespoons butter
- 2 tablespoons oil
- 1 cup onion, chopped
- 8 ounces ham hock (1)
- 2 cloves garlic, chopped
- 2 pounds collard greens, stems discarded, leaves washed twice, cut into ribbons (2 bunches)
- 4 cups chicken stock
- 2 cups water
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon tabasco sauce
- 1/4 teaspoon red pepper flakes
How to Make
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Step 1: In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock.
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Step 2: Stir and cook until the onions are translucent and tender.
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Step 3: Add the garlic and red pepper flakes and cook a bit more.
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Step 4: Add the greens and saute until they become bright green.
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Step 5: Add the stock, water, and vinegar, tabasco sauce and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours.
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Step 6: When ready, the ham hock meat will be easy to remove from the bone.
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Step 7: Do so and make sure each serving gets a chunk of ham hock.
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Step 8: Season with salt and pepper to taste, remembering the ham hock and broth will add salt content.
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Step 9: Add a little extra vinegar or tabasco sauce at the end, if desired.
We hope you enjoy this recipe!
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