This recipe for collard greens is the same one I use in Shrimp and Grits. It comes out wonderful every time. For this recipe I used a ham hock, but I will usually use a smoked turkey leg when I have it available. I find the turkey leg lends a smokier flavor and adds to the complexity of the final dish.

Preparing the greens is by far the most tedious part of the whole recipe. Just double check your effectiveness on cleaning the greens. I will usually wash them twice, while running my thumb across the ribs on both sides. This is usually the case with any greens I prepare.

Adding the chili flakes and other aromatics to the oil well before adding the collards, infuses the oil with flavor. This reason alone is why we toss the prepared greens in the oil before adding the liquid to the pot.

This is a side dish that works well with a lot of other dishes. Fried chicken, shrimp and grits, and many more. Get creative! May the flavor odds be forever in your favor!

Collard Greens

2 Large Bunches of Collard Greens

2-3 TBSP Olive Oil

½ Large Yellow Onion, cut into two quarters and peeled

3 Cloves of Garlic, Smashed

1 TSP Red Chili Flakes

1 Ham Hock

3 Cups Chicken Stock

Salt and Pepper

Procedure:

1. Begin by thoroughly washing the the collard greens. Stack the washed leaves on a cutting board be sure to align the stems with one another.

2. To trim the collard greens; make a V-shaped cut around the stems. Fold the leaves in half and roll. Make a lateral cut down the center of the roll and then slice into 1” pieces. Set aside and continue until all of the collards are prepared.

3. In a 4qt saucepan on medium heat, heat the oil. Add the onion quarters, garlic, and chili flakes and cook until very aromatic and the onion is just beginning to brown.

4. Toss in all of the collards. Using a pair of tongs, toss the collards in the saucepan until every pieces is coated in the oil. Immediately add the chicken stock, ham hock, salt and pepper. Cover and simmer for an hour on medium-low heat.

5. Remove the ham hock and allow to cool. Remove the fat and chop any meat on the hock and return the meat to the collards.

6. Check the seasoning and serve.