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Sides | |
| 12 hickory-smoked bacon slices, finely chopped 2 medium-size sweet onions, finely chopped 3/4 pound smoked ham, chopped 1 or 2 ham hocks 6 garlic cloves, finely chopped 3 (32-oz.) containers chicken broth 3 (1-lb.) packages fresh collard greens, washed and trimmed 1/3 cup apple cider vinegar 1 tablespoon sugar 1 teaspoon salt 3/4 teaspoon pepper | |
| Step 1 Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp. Step 2 Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Cook 2 hours or until desired degree of tenderness. Remove the hocks pull off the meat and add back and serve. | |
Unrated | |
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