- 2 Tbsp bacon fat, lard or vegetable oil
- 1 medium onion, sliced from root to tip
- 1 ham hock
- 2 garlic cloves, smashed
- 1 quart chicken broth
- 1-2 cups water
- 8-10 cups chopped collard greens, about 2 pounds
- Vinegar and hot sauce to taste
Heat the bacon fat in a large pot set over medium-high heat. Saute the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes. Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour.
Add the collard greens to the pot and cook until tender, another 45 minutes to an hour.
To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.