Southern Collard Greens with Ham Hock

Instructions

1. 1

   Wash the collard greens thoroughly and remove the stems. Chop the leaves into bite-sized pieces.

2. 2

   In a large pot, heat the olive oil over medium heat.

3. 3

   Add the chopped onion and cook until it becomes translucent, about 5 minutes.

4. 4

   Add the minced garlic and cook for another 1-2 minutes until fragrant.

5. 5

   Place the ham hock in the pot and pour in the chicken broth.

6. 6

   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes to allow the flavors to meld.

7. 7

   Add the chopped collard greens to the pot, stirring to combine.

8. 8

   Add the apple cider vinegar and red pepper flakes. Season with salt and pepper to taste.

9. 9

   Cover the pot and let the greens simmer for about 45 minutes to 1 hour, or until they are tender.

10. 10

    Remove the ham hock from the pot, shred the meat, and return it to the pot, discarding the bone.

11. 11

    Stir well and adjust the seasoning if necessary. Serve hot.