1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and pepper to taste
Red pepper flakes (optional)
Directions
1. In a large pot, combine the ham hocks, onion, and garlic. Pour in the chicken broth and bring to a boil.
2. Reduce the heat to low, cover, and simmer for about 1 hour, or until the ham hocks are tender.
3. Add the collard greens to the pot, stirring them into the broth. Add the apple cider vinegar and sugar.
4. Cover and continue to simmer for another 45 minutes to 1 hour, or until the greens are tender.
5. Remove the ham hocks from the pot. Shred the meat from the bones and return it to the pot, discarding the bones.
6. Season the greens with salt, pepper, and red pepper flakes to taste. Serve hot.
Variations & Tips
For a vegetarian version, omit the ham hocks and use vegetable broth instead of chicken broth. You can add smoked paprika to give the greens a smoky flavor. If you’re cooking for picky eaters, try chopping the greens finely to make them less noticeable. You can also add a splash of hot sauce or a dash of cayenne pepper for those who enjoy a spicier dish. For a touch of sweetness, add a bit more sugar or a drizzle of honey.