Collard Greens with Ham Bone or Ham Hocks || Gracefult Kitchen

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Collard Greens with Ham Bone or Ham Hocks

Pork

Mable Clarke, a South Carolina cook and activist, serves this collard greens recipe at monthly fish fries to support the Soapstone Baptist Church in the community where she grew up. There, farmers' markets overflow with big, leafy collards that are typically simmered with ham stock to make up this traditional Southern side dish. Clarke uses premade ham stock but it can be hard to find. We adapted the recipe with chicken broth and a ham bone or hock. As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards.

Ingredients

8 cups low-sodium chicken broth
1 tablespoon reduced-sodium beef concentrate, such as Better Than Bouillon
1 ham bone or ham hock
1 large onion, coarsely chopped
3 pounds collard greens, stemmed and chopped (24 cups)
¼ teaspoon ground pepper

Description

Combine broth, beef concentrate and ham bone (or ham hock) in a large pot. Bring to a boil over high heat.
Add onion and collard greens to the pot and reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the collards are very tender, about 1 hour.
Transfer the ham bone (or hock) to a cutting board with tongs or a slotted spoon. When cool enough to handle, pull off and shred or dice any meat clinging to the bone. Stir the meat into the greens. Season with pepper.