Paleo Collard Greens with Smoked Ham Hock
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Learn more āIngredients
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
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet. - salt and pepper, to taste
For serving
- hot sauce, for serving (optional)
- cornbread, for serving (optional)
Can be omittedcornbread
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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