Eosinophilic Esophagitis Friendly Classic Collard Greens
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Learn more →Ingredients
6 servings
- 2 smoked ham hocks (about 1.5 lb total)
- 6 cups water
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 lbs collard greens, stems removed, leaves cut into 1-inch strips
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
For serving
- hot sauce, for serving (optional)
Instructions
- 1
Place the ham hocks and water in a large pot or Dutch oven. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 45 minutes, until the broth is lightly cloudy and fragrant.
- 2
While the ham hocks simmer, heat the olive oil in a separate large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.
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