CLASSIC COLLARD GREENS
Potlikker, the flavorful broth at the bottom of a pot of collard greens, is delicious with cornbread, but you’ll want to save some for the Biscuits & Potlikker Gravy on page 12, too.
Makes about 6 servings
2 tablespoons olive oil
2 cups chopped sweet onion
2 pounds fresh collard greens, stemmed and chopped
1 smoked ham hock
2 cups chicken stock
1 tablespoon green hot sauce
2 teaspoons kosher salt
3 tablespoons apple cider vinegar
In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add collard greens, in batches, stirring until wilted. Add ham hock, stock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until collards are tender, about 25 minutes. Remove
