1 smoked ham hock (or 1/2 pound smoked bacon, or 1 pound turkey neck)
1 large yellow onion, chopped
4 cloves garlic, minced
6 cups chicken broth or water
1/4 cup apple cider vinegar
1 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Instructions
Rinse the chopped collard greens thoroughly under cold water.
In a large pot or Dutch oven, combine the collard greens, ham hock, chopped onion, and minced garlic.
Pour in the chicken broth or water. Ensure the greens and ham hock are mostly submerged.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the greens simmer gently for at least 2 to 3 hours, or until the greens are very tender. Stir occasionally.
Remove the ham hock from the pot. Shred the meat from the bone and discard the bone and skin. Return the shredded meat to the pot.
Stir in the apple cider vinegar and red pepper flakes (if using).
Season with salt and freshly ground black pepper to your taste.
Continue to simmer uncovered for another 15-30 minutes to allow the flavors to meld and the potlikker to thicken slightly.
Serve hot, spooning some of the flavorful potlikker over the greens.
Notes
For a less smoky flavor, you can use a smoked turkey wing or neck.
Adjust the amount of vinegar to balance the bitterness of the greens. A pinch of sugar can also help.
The potlikker is meant to be delicious; serve with cornbread for soaking it up.
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