While you can make this recipe with chard, kale, turnip or mustard greens, they cook much more quickly than collards, so cut the cooking time to 30 minutes.
- 2 Tbsp bacon fat, lard or vegetable oil
- 1 medium onion, sliced from root to tip
- 1 ham hock
- 2 garlic cloves, smashed
- 1 quart chicken broth
- 1-2 cups water
- 8-10 cups chopped collard greens, about 2 pounds
- Vinegar and hot sauce to taste
1 Cook the onions in bacon fat: Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes.
2 Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour.
3 Add the collard greens to the pot and cook until tender, another 45 minutes to an hour.
4 Chop the meat, add to the greens: To serve, remove the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.