Equipment
Ingredients
Main
- 1 ham hocks
- 1810 g collard greens, fresh
- 5 g salt, to taste
- 60 ml apple cider vinegar
- 3 garlic, smashed
- 1 g sugar
- 100 g onion, sliced
- 3 g red pepper flakes, to taste
Nutrition (per serving)
Method
Place the ham hocks in a large pot and add enough water to cover them. Bring to a boil.
Reduce the heat to medium and simmer until the liquid has reduced by approximately half.
Submerge the collard greens in a sink of lightly salted cold water, then drain and rinse thoroughly with fresh water.
Trim the thick stems, stack the leaves, roll them tightly, and slice into 2.5 cm (1-inch) ribbons.
Increase the heat to high and add the apple cider vinegar, salt, and smashed garlic to the pot.
Add the prepared greens in batches as they wilt, then reduce heat to a simmer, cover, and cook for 30 minutes.
Stir in the sugar, sliced onion, and red pepper flakes.
Cover the pot and continue to simmer until the greens are tender, approximately 15 to 30 minutes.
Chef's Notes
- For the most tender greens, select young, vibrant collard leaves. Older leaves can be tougher and may require a longer cooking time.
- Don't skip the step of washing the greens thoroughly. Collards often have a lot of grit, and proper cleaning is essential for a pleasant texture.
- The ham hock provides a foundational smoky flavor. If you can't find them, smoked turkey wings or even a piece of smoked bacon can offer a similar depth.
- The apple cider vinegar is crucial for balancing the richness of the ham hock and the earthiness of the greens. Adjust the amount to your preference for tanginess.
- Taste and adjust seasoning throughout the cooking process, especially after the greens have wilted and the liquid has reduced. The salt from the ham hock can vary.
Storage
Refrigerator: 4 days — Store in an airtight container with the cooking liquid.
Freezer: 3 months — Freeze in the pot liquor to maintain texture.
Reheating: Simmer on the stovetop over medium heat until heated through.
