Ingredients

• 2 bunches collard greens
• 3 Tbsp. olive oil
• 1 onion, sliced
• 2 -3 garlic cloves, minced
• 2 bay leaves
• 1 smoked ham hock
• 2 quarts chicken broth
• 2 Tbsp. cider vinegar
• 1 tsp. sugar
• salt & freshly ground black pepper
• dash hot pepper sauce, if desired, when serving

Directions

To prepare greens:

Wash the collards in cold water thoroughly to remove the grit, 2 or 3 times, until the water runs clear.

Then, remove the tough center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem.

Stack the halves in a single pile and cut crosswise into thick ribbons.

Cooking Directions:

Place a large pot or cast-iron Dutch oven over medium heat and add the olive oil. When oil is heated, add the onion, bay leaves and ham hock. Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.

Next, pack in the greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.

Cover again and let simmer for an additional 2 to 2 1/2 hours.

Remove the bay leaves and ham hock. Dice up and add meat from the ham hock back into the pot.

Drain off the excess cooking liquid, and serve. Add a dash of hot pepper sauce if desired.