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Collard Greens

Yields1 Serving

 1 cup diced yellow onion
 1 cup diced smoked bacon
 1 cup pulled pork, reserved from ham hock stock (optional)
 2 bunches collards greens, chopped
 ¼ cup malt vinegar
 2 cups ham hock stock
For Stock
 4 yellow onions, largely diced
 1 head celery, largely diced
 6 cloves garlic, smashed
 1 smoked ham hock, available at most good butchers and markets
For Collard Greens
1

In a 6-quart saucepot, sweat bacon over medium heat until golden brown, about 4 minutes.

2

Add onions and continue to sweat another 5 minutes.

3

Add chopped collards, stock and hock meat, reducing heat to low and cooking for about 45 minutes, or until the collards are extremely tender.

4

Stir in the sugar and vinegar and season to taste with salt and pepper.

For Stock
5

Combine all ingredients for the stock in a 6-quart stock pot, cover with water and bring the stock to a simmer.

6

Continue to simmer about 3 hours, or until the ham hock is falling apart tender.

7

Pull the hock out, let cool briefly and then pick apart, separating the meat from the skin and bones, which can be discarded.

8

Strain the stock and reserve both liquid and picked meat for the collard greens.