1 pound greens, collards
2 each carrots, sliced
1 each onion, yellow, ¼ inch sliced
¼ pound pork, fat back, rinsed
1 each ham hock
3 cans chicken broth
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon thyme
- Pick through collards, discarding old and discolored leaves. Strip leaves off the stems by grasping the base of the stem in one hand and pulling the leaves away from the stem with the other.
- Collards are usually dirty and must be washed 3 times in order to remove the very fine grit that is all over them.
- Wash collards in lots of cold water.
- Fill the sink, add collards and stir them vigorously with your hands letting the dirt fall to the bottom of the sink.
- Lift the collards out of the water into a salad spinner. Spin. Repeat the washing process 2 more time, finally spinning until dry.
- Peel and slice the onions. Peel and slice carrots. Rinse and then dice the fat back into 1″ cubes.
- In a large sauce pot, sauté the fat back and onions along with the ham hocks until dark golden brown.
- Add greens to pan and sauté until wilted.
- Add remaining ingredients, lower heat and simmer for approximately 45 minutes with lid on.
- from Jay Pierce of Lucky 32 Southern Kitchen in Greensboro, NC