From the Kitchen Window column
This traditional method of cooking greens uses ham hock, a cut of meat from the hog's lower leg, which is typically smoked or cured, to flavor the greens. It's available at butcher shops as well as most major supermarkets.
Makes 6 to 8 servings
2 teaspoons canola oil
1 smoked ham hock, about 3/4 pound
1 medium yellow onion, thinly sliced
3 pounds collard greens, about 3 large bunches, rinsed and drained, stems removed and cut into 1/2-inch strips
6 to 7 cups chicken broth
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Hot sauce, to taste
In a Dutch oven or other large, deep pot over medium heat, warm oil. Add onions and ham hock, and saute 8 to 10 minutes, stirring a few times, until onions are browned and wilted. Add collards, broth, vinegar, salt and black pepper and a few dashes of hot sauce. Stir well. Cover and bring to a low rolling boil. Partially cover and simmer for 35 to 45 minutes, or until the collards are soft and pale green. If you like them really soft, then cook them longer, until desired consistency is reached. Taste them, and season with salt and black pepper, as desired. Ladle some of the liquid over the collards before serving. And keep the hot sauce bottle on the table.