Pork and Collard Greens
1 pound meaty smoked ham hocks, or thick bacon, leftover ham steaks, or leftover pork butt
2 medium yellow onions, sliced into 2-inch wedges
4 large cloves of garlic, minced
1/2 t crushed red
2 quarts bone broth, veggie stock, or water
2 bunches collard greens (about 3 pounds), woody stems trimmed and leaves cut into thick ribbons, or swiss chard, or kale
Salt and freshly ground black pepper
Red wine vinegar
1In 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.
2Transfer 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.
3Add 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