Southern Style Collard Greens

Method

1. 1

   Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes.

   2 tablespoons bacon fat, lard, or vegetable oil1 medium onion, sliced from root to tip
2. 2

   Add the ham hock, smashed garlic, chicken stock, and water, and bring to a simmer. Cover and cook for 1 hour.

   1 ham hock2 garlic cloves, smashed1 quart chicken stock1 to 2 cups water
3. 3

   Add the collard greens and cook, partially covered, until they are tender, another 45 minutes to an hour.

   8 to 10 cups (about 2 pounds) stemmed, cleaned, and chopped collard greens
4. 4

   To serve, remove the ham hock, pull the meat off the bones, and chop. Mix the meat back with the greens.

   1 ham hock8 to 10 cups (about 2 pounds) stemmed, cleaned, and chopped collard greens
5. 5

   Taste and season with salt, if needed. Serve with vinegar and hot sauce at the table. Did you love the recipe? Let us know with a rating and review!

   Salt to tasteVinegar and hot sauce to taste