Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 teaspoon paprika optional
- 1 smoked ham hock
- 1 quart chicken broth
- 1 pound collard greens stems removed and leaves chopped
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons sugar
- Kosher salt to taste
- 1/2 teaspoon black pepper
- Red pepper flakes to taste
- Water as needed
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and paprika, and sauté until the onions are translucent.
- Add the smoked ham hock to the pot along with broth. If liquid doesn't cover the ham hock, add enough water to cover it.
- Reduce heat to a simmer and cook for about 1 to 2 hours until the meat is falling off the bone.
- Stir in collard greens, apple cider vinegar, sugar, salt, and black pepper. Simmer until the collard greens are tender, another 1 to 2 hours.
- Adjust seasoning as needed and serve hot. Sprinkle with red pepper flakes if using.
