Southern-Style Collard Greens

Step 1

Start by placing the ham hock in a large skillet or large pot, cover it with water. Cover and over high heat bring to a boil, reduce to a simmer and continue to boil for an hour to tenderize the meat.

Step 2

Remove ham hock, reserving the stock. Allow the meat to cool and pull the meat off the bone, diced into small pieces, set aside.

Step 3

Dice the onion and mince the garlic.

Step 4

Return the pot to the burner and place over medium heat. Melt the butter, add the olive oil.

Step 5

Next add the onions and saute for 5 minutes until softened. Add the garlic and cook for another minute.

Step 6

Add the cleaned, chopped greens. Season with Tabasco Sauce. Add three cups of the reserved broth and diced ham. Bring to a boil, stirring often. The greens will reduce dramatically.

Step 7

Cover and reduce to a simmer. Cook for 35-45 minutes until the leaves are tender.