Greens are a humble dish, yet you might be surprised at just how delicious they really are. The ham hock imparts a rich, smoky flavor to the earthy collards; reducing the pan juices (the “pot liquor”) creates a flavorful glaze for the cooked greens.
Serve alongside hearty roast meats for a nutritious and satisfying side dish.
Prep time: 15 min | Total time: 45 min | 4 Servings
pork fat or olive oil
smoked ham hock (about 9 oz)
finely diced Earthbound Farm Organic Yellow Onion
red pepper flakes (or to taste)
Earthbound Farm Organic Garlic (large cloves, finely minced)
Earthbound Farm Organic Collard Greens (stems removed, leaves cut into 1/2-inch wide strips)
light brown sugar
fresh lemon juice
Place the fat in a large saucepan set over medium heat. Add the ham hock, onion and red pepper flakes; cook, stirring frequently, until the onion is softened, about 10 minutes. Add the garlic and cook another 2 minutes, stirring frequently.
Add the collard greens and the chicken stock, cover the pan and bring to a simmer. Cook until the collards are tender, 20 to 25 minutes.
Transfer the greens with tongs to a heated serving bowl; cover with a plate or foil to keep warm. Add the sugar and lemon juice to the stock remaining in the pan and raise the heat to medium-high. Reduce the liquid to about 1/2 cup. Pour the reduced juices over the collard greens and serve immediately.