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Duskie's Down-Home Collard Greens




Source of Recipe


Tom Douglas Restaurants


Recipe Introduction


Collard greens take a long time to cook, but they are delicious, meltingly tender, and good for you. Duskie cooks collard greens in chicken stock for extra flavor, but it's ok to use water if you don't have big stockpots of chicken stock around like we do at the restaurant.




List of Ingredients




1 gallon chicken stock or water
1 ham hock
2 large bunches collard greens (about 3 lbs), washed
2 tablespoons olive oil
2 teaspoons chopped garlic
1 teaspoon chili flakes, or more to taste
2 tablespoons apple cider vinegar, or to taste
1 cup canned peeled tomatoes and their juice


Recipe



To make ham stock, put the chicken stock or water in a large pot and bring it to a simmer. Add the ham hock and simmer, about 1½ hours. Remove the ham hock and pick all the meat from the bone. Chop the meat into bite size pieces and reserve. (Discard the bone.) Meanwhile, remove the collard green stems and roughly chop the greens. Set aside.

In another large pot, heat the olive oil over medium-high heat. Add the garlic and chili flakes and sauté about 1 minute. Add the ham stock, chopped meat, collard greens, and vinegar. Squeeze the tomatoes up with your hands and add them to the pot. Simmer for about an hour, adjusting the heat to a simmer, until the greens are very tender. Season to taste with salt and add more vinegar and chili flakes if desired. Serves 6.