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The Ultimate Classic Collards

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

Hands-on time 50 mins
Total time 2 hrs, 50 mins
Yield

Makes 6 to 8 servings

Tangy vinegar brightens the earthy flavors, and a touch of honey rounds out the smoke from the ham hock.

Ingredients

  • 3 (1-lb.) packages fresh collard greens
  • 12 smoked bacon slices, chopped
  • 2 medium-size yellow onions, chopped
  • 3 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 (12- to 16-oz.) smoked ham hock
  • Kosher salt
  • Freshly ground black pepper

How to Make It

  1. Remove and chop collard stems. Chop collard leaves. Cook bacon in a large Dutch oven over medium heat, stirring occasionally, 12 to 15 minutes or until almost crisp. Add onion, and sauté 8 minutes or until onion is tender. Add garlic, and sauté 1 minute. Stir in chicken broth and next 2 ingredients; add 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 or to desired tenderness. Remove meat from ham hock; chop meat, and discard bone. Stir chopped meat into collards. Season with kosher salt and freshly ground pepper.