Collard Greens Recipe

collards.txt

2 lbs collard greens, stemmed and roughly chopped
2 - 3 small shallots diced
4 - 5 cloves garlic diced
1 ham hock, smoked turkey wing, or neckbone (2 tbsp liquid smoke if you're going meatless)
1/4 lb pork belly or bacon ends, chopped (2 tbsp high-heat oil if you're going meatless)
2 tbsp hot sauce
1 tsp chili oil
1 tsp cider vinegar (optional)
2 cups stock, broth, or water
crushed red pepper flakes (around a pinch, more if you're going for really spicy)
kosher salt
fresh ground black pepper

In a large stock pot over medium heat, add pork belly or bacon ends and cook until the ends/pork belly is crispy and brown and fat has been rendered
(you can skip this step and add the high heat oil if you're making veggie greens or have a coffee can of bacon grease on your stove top [lol])
remove bacon ends from pot and save

in rendered fat or oil, add shallots and sautee until soft

once shallots are transucent and soft, add garlic, chili oil, crushed red pepper flakes, and a pinch of salt and pepper each; stir until fragrant

add ham hock or turkey and vinegar if you're using it

sear ham hock on all sides while stirring with shallot, garlic, and spices

turn heat to medium low, add lid to stock pot and cook ham hock/turkey wing until it falls off the bone (~30 min to an hour),
checking every 5 - 10 minutes

remove bones

add hot sauce, chopped greens, 1/2 cup broth to pot and close lid and turn heat to low

after 30 minutes, add more broth and cook further until you reach desired green tenderness (this is open to interpretation; could take 1 or more hours, it's up to you)