Ingredients
- 1 tablespoon olive oil
- ½ medium white onion, chopped
- 4 cloves garlic, smashed
- 2 (32 fluid ounce) containers chicken stock
- 3 cups water
- 2 smoked ham hocks
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole black peppercorns
- 2 bunches collard greens - rinsed, trimmed, and chopped
- 6 slices chopped cooked bacon
Why This Dish Is So Satisfying
Tips To Improve This Recipe
- Remove any tough stems from the collard greens before sautéing to keep the texture pleasant.
- Add a splash of vinegar or lemon juice to the greens for a bright, tangy contrast.
Directions
Warm some olive oil in a big pot over medium heat. Toss in the chopped onion and cook it until it smells amazing and starts to soften, about 3 to 4 minutes. Then add the garlic and stir it around for just about 30 seconds until fragrant. Pour in the chicken stock and water, then add the ham hocks, vinegar, and peppercorns. Turn the heat up to high and bring everything to a boil. Once it’s boiling, lower the heat and let it simmer gently for about an hour. After that, strain out the solids and crank the heat back up. Add the collard greens and get the pot boiling again. Throw in the bacon, then turn the heat down so it simmers. Let it cook until the greens are tender, which should take around an hour. When everything’s ready, scoop some collards into bowls along with a little bit of that flavorful stock and enjoy.
