Smothered Collard Greens

Smothering foods is a way of life in the south. Let's smother some collards.

1 small ham bone

4 cup chicken stock

Water

2 tablespoons canola oil

1 large onion, finely chopped

1 red bell pepper, finely chopped

3 cloves garlic, minced

2 cups chopped smoked ham

2 pounds fresh collard greens

2 tablespoons apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon hot sauce

wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold water for about 30 minutes.

Remove thick center stems from leaves and discard; tear or chop roughly into 2-inch pieces. Combine ham bone, stock, and 2 cups water in a large sauce pot over medium-high heat. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes or until liquid has reduced to 3 cups. Strain.

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Add ham; sauté 3 minutes. Add collard greens, reserved ham broth, vinegar, salt, and hot sauce; bring ro a boil; cover with lid, reduce heat to low, and simmer 1 1/2 hours., stirring often and adding water as needed. Taste; adjust seasoning.

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Enjoy!!!

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