green

Pot liquor collards

A long green. Ham hock, onion, vinegar at the end.

1 hr 30 min · On with a shoulder or a ham. They want time, not a grate.

Ingredients

• collards, stems stripped, chopped2 bunches
• smoked ham hock1
• onion, sliced1
• water or light stock4 cups
• apple cider vinegar2 tbsp
• kosher salt, chili flaketo taste

Method

1. 1

   Hock, onion, water. Simmer 30 minutes before the greens go in.

2. 2

   Collards in. Lid ajar, 45–60 minutes until they are tender, not army-green mush.

3. 3

   Vinegar, salt, chili. The pot liquor is the point — spoon it over the meat.