Braised Kale and Collards with Ham Hock

As Southern as the soil the collards grew in, this side dish is richly flavored with a smoked ham hock and touch of cane syrup. Serve as-is, or shred the ham hock meat and stir into the pot before serving.

Braised Kale and Collards with Ham Hock
Yields: 8 cups
  • 2 tablespoons vegetable oil
  • 1½ cups chopped yellow onion
  • 1 pound fresh kale, coarsely chopped
  • 4 cups water, divided
  • 2 cups chicken broth, divided
  • 1 pound fresh collard greens, coarsely chopped
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 2 ham hocks
  • 3 tablespoons distilled white vinegar
  • 2 tablespoons cane syrup
  1. In a large stockpot or Dutch oven, heat oil over medium heat. Add onion; cook until softened, about 6 minutes. Gradually add kale, 2 cups water, and 1 cup broth; cook, stirring frequently, until kale is wilted. Repeat with collards, remaining 2 cups water, and remaining 1 cup broth. Add salt, pepper, and garlic powder. Nestle ham hocks into greens mixture; bring to a boil over medium-high heat. Reduce heat; cover and simmer until greens are tender, about 45 minutes. Stir in vinegar and cane syrup. Serve immediately.



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