Collard Greens - Braised, with ham hock

Hello, my Old School Soul Food family! Chef Geoffrey here back with another delicious classic. Today, we're diving deep into the roots of soul food with a hearty and flavorful dish: Old School Collard Greens and Ham Hocks. This recipe brings you the epitome of comfort food, with tender greens simmered in a rich, meaty broth accompanied by the perfect side of cornbread. Get ready to savor the taste of tradition with this staple Southern meal.

Ingredients:

- 4 bunches of collard greens

- 2-3 smoked ham hocks

- Bacon grease (or oil, if unavailable)

- 1 large onion, chopped

- 6 cups of water (or enough to cover the ham hocks)

- 1 tablespoon kosher salt (adjust to taste)

- 1 teaspoon white pepper (adjust to taste)

- 1 tablespoon white sugar

- 1 tablespoon white vinegar

- Cornbread, for serving

- Hot sauce or pepper sauce, for serving (optional)

Instructions:

1. Start by preparing the ham hocks. In a large pot, place the ham hocks and cover them with water. Bring to a simmer and cook for about 1 to 1.5 hours, or until they are tender. The cooking time may vary depending on the size of the hocks.

2. While the ham hocks are simmering, clean your collard greens thoroughly, as they can be gritty. Remove the tough central rib from each leaf by folding the leaf in half and slicing it out.

3. Once the ham hocks are tender, remove them from the pot and let them cool slightly. Do not discard the cooking liquid as this will be your "pot liquor" that will add incredible flavor to the greens.

4. In a separate pan, heat some bacon grease over medium heat. Sauté the chopped onions until translucent. If you don't have bacon grease, you can substitute with oil.

5. Add the sautéed onions to the pot with the pot liquor (ham hock cooking liquid). Begin adding the collard greens to the pot, a handful at a time, allowing each addition to wilt down before adding more.

6. Once all the greens are in the pot, add the kosher salt, white pepper, sugar, and white vinegar. Stir to combine all the ingredients.

7. Allow the greens to simmer in the pot liquor for about an hour, or until they become tender to your liking. This slow cooking process is key to breaking down the tough fibers and infusing the greens with flavor.

8. While the greens are simmering, pull the meat off the cooled ham hocks. Discard the bones and any excess fat, and chop the meat into bite-sized pieces.

9. Once the greens are tender, add the chopped ham hock meat back into the pot. Stir well and let everything simmer together for a few more minutes to marry the flavors.

10. Serve the collard greens hot with a generous portion of cornbread. Offer hot sauce or pepper sauce on the side for those who enjoy a spicy kick.

Prep Time: 30 minutes

Cook Time: 2.5 hours

Total Time: 3 hours

Servings: 6-8

Equipment: Large pot, sauté pan, knife, cutting board

Cooking Tips:

- Save bacon grease whenever you cook bacon, as it adds a smoky depth to dishes like collard greens.

- If the collard greens have a bitter taste, the sugar and vinegar help to balance the flavor.

- Add the vinegar towards the end of cooking to help tenderize the greens without sacrificing flavor.

This recipe is brought to you by Chef Geoffrey of OLD SCHOOL SOUL FOOD. Be sure to check out their YouTube channel for more delicious soul food recipes: https://www.youtube.com/@OLDSCHOOLSOULFOOD

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Collard Greens - Braised, with ham hock