RECIPE: Chef Walker’s Easy Collard Greens
Easy Collard Greens
By Culinary Director & Executive Chef Nicholas Walker
Serves 10 to 12
2 hickory-smoked ham hocks
2 yellow onion, sliced
6 garlic cloves, crushed
1 gallon chicken stock (homemade preferred)
3 pounds fresh collard greens, washed and trimmed
⅓ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon table salt
¾ teaspoon pepper
1 teaspoon red pepper flakes
Add onion and ham hocks to stock pot, and sauté 8 minutes.
Add garlic and sauté 1 minute.
Stir in broth, collard greens, apple cider vinegar, sugar, salt, pepper flakes, and pepper.
Cook 2 hours or until the desired degree of tenderness.