Brazil Nut Free Collard Greens with Smoked Ham Hock
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6 servings
- 1 smoked ham hock (about 1 lb)
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- Ā½ tsp red pepper flakes
- 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)
- cornbread, for serving (optional)
Instructions
- 1
Place the ham hock in a large pot or Dutch oven and add the chicken broth and water. Bring to a boil over high heat, then reduce to a steady simmer and cook, partially covered, for 1 hour, until the meat is beginning to pull away from the bone.
- 2
Transfer the ham hock to a cutting board and set the braising liquid aside in the pot. When cool enough to handle, pull the meat from the bone, discard the bone and skin, and roughly chop the meat into bite-sized pieces.
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