10 November, 2015
Southern Style Seasoned Collard Greens
Serves: 6 -8
3 pounds of fresh collard greens
12 slices smoked bacon, chopped
2 medium Vidalia onions, chopped
2 teaspoons minced garlic
6 cups chicken broth
¼ cup apple cider vinegar
2 Tablespoons honey
1 smoked ham hock, 12-16 ounces
Salt and pepper, to taste
Thoroughly wash the collard greens and pat dry with a paper towel. Remove and chop the collard stems, then roughly chop the collard leaves.
Cook bacon in a large Dutch oven or 10 quart stock pot over medium heat, stirring occasionally, until almost crisp, about 12 to 15 minutes. Add onion, and sauté with the bacon about 8 minutes or until onion is clear and tender. Add minced garlic, and sauté 1 minute. Stir in chicken broth, vinegar and honey, then add the ham hock.
Increase heat to high, and bring to a boil.
Add collards in batches.
Reduce heat to medium-low; cover and cook 2 hours.
Remove the ham hock and cut away the meat, discarding the bone. Chop the meat, returning the meat chunks to the pot. Season with kosher salt and freshly ground pepper, to taste.
Adapted from Southern Living Magazine, February 2015