Sobre esta receta

Un clásico sureño que satisface el alma — collard greens tiernos cocidos a fuego lento con un ahumado muslo de jamón, aromáticos y un caldo sabroso hasta quedar sedosos y profundamente sabrosos. Este es el verdadero trato: bajo y lento, con un rico caldo de olla que es tan bueno como las hojas mismas. Simple, confiable y profundamente reconfortante.

Instrucciones

1. 1

   Wash the collard greens thoroughly — they can be gritty. Strip the tough center stems by folding each leaf in half and pulling the stem away, or simply cut along both sides of the stem with a knife. Stack the leaves and cut them into roughly 2-inch pieces. Set aside.

2. 2

   Heat the olive oil in a large pot over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant.

3. 3

   Nestle the smoked ham hock into the pot. Pour in the chicken broth and water. Bring to a boil over ^[medium-high heat], then reduce the heat to ^[low], cover, and simmer for 20 minutes to start building the broth flavor.

4. 4

   Add the chopped collard greens to the pot in large handfuls, stirring each batch in to wilt before adding the next. The pot will look very full at first — they'll cook down significantly. Season with salt, black pepper, and sugar (if using).

5. 5

   Return the pot to a gentle simmer, cover, and cook over ^[low heat] for 60–75 minutes, stirring every 15–20 minutes, until the greens are completely tender, silky, and have lost all their tough chew. Taste and adjust — the longer they cook, the more mellow and rich they become.

6. 6

   Remove the smoked ham hock. When cool enough to handle, pull the meat from the bone, shred it into bite-sized pieces, and stir it back into the greens.

7. 7

   Stir in the apple cider vinegar. Taste and adjust seasoning — add more salt, black pepper, or apple cider vinegar as needed. The vinegar brightens the whole pot and cuts through the richness. Serve hot with the pot likker (the flavorful cooking liquid) spooned over the top.