Ingredients
- 1 tablespoon olive oil
- ½ medium white onion, chopped
- 4 cloves garlic, smashed
- 2 (32 fluid ounce) containers chicken stock
- 3 cups water
- 2 smoked ham hocks
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole black peppercorns
- 2 bunches collard greens - rinsed, trimmed, and chopped
- 6 slices chopped cooked bacon
Why This Recipe Is So Enjoyable
Helpful Cooking Tips
- Simmer the ham hocks slowly to extract maximum flavor and tenderness.
- Add a splash of vinegar or hot sauce at the end to brighten the dish and balance richness.
Step 1
Warm some olive oil in a large pot over medium heat. Toss in the chopped onion and cook it until it smells amazing and starts to soften, about 3 to 4 minutes. Then add the garlic and stir it around for just half a minute. Pour in the chicken stock and water, and add the ham hocks, vinegar, and peppercorns. Turn the heat up to high and bring everything to a boil. Once boiling, lower the heat and let it simmer gently for about an hour so all those flavors meld together.
Step 2
After an hour, strain out the solids and turn the heat back up to high. Add the collard greens to the flavorful broth and bring it back to a boil. Stir in the bacon, then reduce the heat to a low simmer. Let it cook until the greens are tender, which should take around another hour. When everything is ready, scoop the collards into bowls with some of the broth and enjoy!
