Method

1. Cut bacon into ¼ inch strips. Cook in a stock pot over low-medium heat until bacon is cooked. Use a slotted spoon to remove bacon, saving the rendered fat in the pot. Place bacon aside. Sauté onion in the rendered fat on low heat until they become golden (if there is not enough bacon fat left, add a TBL of cooking oil or butter). Add garlic and sauté for two minutes stirring often.

2. While onions are cooking, wash collard greens and remove thick stems. Rough chop into approximately 2 inch by 2 inch pieces. When the garlic is finished cooking, add some of the greens to the pot and sauté to wilt the leaves. Add more greens in batches until all of them fit in the stock pot. Add chicken stock and ham hock. Bring to a boil, then simmer for 1–1 ½ hours, until greens are soft and most of the liquid has cooked off.

3. Add salt, black pepper, crushed red pepper and vinegar. Stir well to dissolve. Add bacon back into the greens and stir. Taste and adjust seasoning as needed. The added salt is low in this recipe because of the salt from ham hocks and bacon. It may be necessary to add more based on your taste.