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

Recipe by Southern Living February 2015

Gallery

Credit: Alison Miksch; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
50 mins
total:
2 hrs 50 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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