Tangy vinegar brightens the earthy flavors, and a touch of honey rounds out the smoke from the ham hock.
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
Freshly ground black pepper
How to Make It
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.