Ingredients:

  • 1 lb smoked ham hock
  • 6 cups chicken stock
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp apple cider vinegar
  • 1 tbsp light brown sugar
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 3 lbs fresh collard, mustard, or turnip greens, stemmed and torn

Instructions:

  1. Place the ham hock in your dry pot over medium-high heat for 5 minutes until the skin begins to sizzle and brown.
  2. Add the quartered onion and smashed garlic cloves to the pot.
  3. Pour in the 6 cups of chicken stock, scraping the bottom of the pot to release any browned bits.
  4. Stir in the brown sugar, red pepper flakes, smoked paprika, and black pepper.
  5. Simmer the liquid with the ham hock for 45 minutes until the kitchen smells strongly of smoke.
  6. While the broth simmers, stem and tear your 3 lbs of greens into large bite-sized pieces.
  7. Add the greens to the pot in batches, using tongs to submerge them until they wilt enough to fit.
  8. Pour in the apple cider vinegar.
  9. Cover and reduce heat to low, cooking for 1 hour 15 mins until the greens are tender and dark.
  10. Remove the ham hock, shred the meat back into the pot, and discard the bone and excess fat.