Braised Collard Greens
Braised collard greens are a staple side dish across the southeastern United States, cooked low and slow in a pot of ham hock broth. The hocks and garlic simmer first, so the water turns into a savory, porky base before the greens go in. A quick rinse in vinegar cleans the leaves and adds a faint tang. Finish each plate with hot pepper vinegar or Tabasco.
Instructions
Put the ham hocks, garlic cloves and a generous pinch of sea salt in a large stew pot with the 2 quarts of water. Bring it slowly to a boil and keep it going until the ham hocks are tender.
While the hocks cook, wash the collard greens well in cold water to get rid of any dirt. Give them one wash in the white vinegar and do not pat them dry afterward.
Cut out the stems and shred the leaves into thin strips.
Once the pot is boiling, add the greens a handful at a time and lower the heat to medium. Simmer uncovered until the greens are very tender and the broth has reduced.
Serve with hot pepper vinegar, Tabasco or red pepper flakes, so each person can add heat to taste.
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