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.
|2 tablespoons||pork fat or olive oil|
|1||smoked ham hock (about 9 oz)|
|1 cup||finely diced Earthbound Farm Organic Yellow Onion|
|1/4 teaspoon||red pepper flakes (or to taste)|
|4 cloves||Earthbound Farm Organic Garlic (large cloves, finely minced)|
|2 bunches||Earthbound Farm Organic Collard Greens (stems removed, leaves cut into 1/2-inch wide strips)|
|4 cups||chicken stock|
|1 tablespoon||light brown sugar|
|1 tablespoon||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.