Sarah's Warm Winter Greens with Smoked Ham Hock

• 2 pounds Collard greens
• 1.5 pounds Smoked ham hock
• 1 Yellow onion
• 4 Garlic cloves
• 1 tablespoon Apple cider vinegar
• 0.5 teaspoon Red pepper flakes
• 6 cups Chicken broth
• 2 tablespoons Unsalted butter
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

1. 1

   Wash the collard greens thoroughly. This is crucial, honey, you don't want any sand in your bite. Strip the leaves from the tough stems and chop them into 1-inch pieces. A good soak in cold water for a few minutes then a spin in a salad spinner works wonders.

2. 2

   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it shimmers. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. You'll smell that sweet onion aroma filling your kitchen.

3. 3

   Stir in the minced garlic and red pepper flakes. Cook for just a minute more, until the garlic is fragrant. Watch out for burning the garlic – it turns bitter quickly if it gets too dark.

4. 4

   Add the ham hock to the pot, nestling it right in the middle. Pour in the chicken broth and bring it to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, until the ham hock is fork-tender and the meat starts to fall off the bone.

5. 5

   Carefully remove the ham hock from the pot and set it aside to cool slightly. Add the chopped collard greens to the pot, stirring them into the simmering broth. They'll look like a mountain at first, but they'll wilt down. Cover the pot and cook for another hour, or until the greens are tender. You want them soft, not mushy.

6. 6

   Once the ham hock is cool enough to handle, pull the meat from the bone, discarding any skin or excess fat. Chop the meat into bite-sized pieces and return it to the pot with the greens.

7. 7

   Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust seasonings. Sometimes a little extra vinegar brightens everything right up, like a little bit of sunshine on a cloudy day.

8. 8

   Let it all simmer together for another 15-20 minutes, allowing the flavors to meld. The 'pot liquor' at the bottom, that's liquid gold, a true Southern delicacy.

9. 9

   Serve warm, making sure everyone gets a good helping of greens and that rich pot liquor. It’s perfect with a side of cornbread for dipping.

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