Braised collard greens with ham hocks

Ingredients

• Smoked Ham Hock

  Freshdirect

  680g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken Stock

  Swanson Broth

  8 cup or 800g

• Collards

  Raw

  1.36kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Apple Cider Vinegar

  Great Value - Great Value

  100g

Directions

1. In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours.
2. Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and return it to pot.
3. Add collard greens, pressing down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)
4. Source: www.seriouseats.com/collard-greens-ham-hocks-recipe

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