Eosinophilic Esophagitis Friendly Braised Collard Greens
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 30 min
4.9(17)
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Learn more →Ingredients
6 servings
- 1 smoked ham hock (about 1 lb)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- 4 cups low-sodium chicken broth
- 2 lbs collard greens, stems removed, leaves cut into 1-inch strips
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- salt and pepper, to taste
For serving
- hot sauce, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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