Pork and Collard Greens
In a large, deep cast-iron pot or Dutch oven, combine the ham hock, onions, garlic, red pepper flakes, and broth and bring the mixture to a boil. Reduce the heat to low, cover, and cook at a bare simmer until the hocks are very tender, 2 to 3 hours.
Transfer the ham hocks to a cutting board, and when they're cook enough to handle, pull the meat from the bones. Discard the bones (or save them for stock). Chop the meat into chunks and return it to the pot.
Add the collard greens, using a wooden spoon to press them down to submerge them in the liquid. Return to a simmer and cook, uncovered, until the collards are very tender, about 30 minutes
Ingredients
Directions
In a large, deep cast-iron pot or Dutch oven, combine the ham hock, onions, garlic, red pepper flakes, and broth and bring the mixture to a boil. Reduce the heat to low, cover, and cook at a bare simmer until the hocks are very tender, 2 to 3 hours.
Transfer the ham hocks to a cutting board, and when they're cook enough to handle, pull the meat from the bones. Discard the bones (or save them for stock). Chop the meat into chunks and return it to the pot.
Add the collard greens, using a wooden spoon to press them down to submerge them in the liquid. Return to a simmer and cook, uncovered, until the collards are very tender, about 30 minutes
Notes
