Phyllis’s braised collard greens, cooked low and slow with ham hocks, are meltingly tender and delicious.

Ingredients

. 2 tablespoons olive oil

.1 onion, chopped

.4 cloves garlic, minced

.1 pound collard greens, washed and chopped

.4 cups vegetable or chicken broth

.1 tablespoon apple cider vinegar.

.1 teaspoon red pepper flakes (optional)Salt and pepper to taste

.1 smoked ham hock or bacon (optional for added flavor)

Directions

1. Place smoked ham hocks in a large pot and add 4 cups of water. Cover and simmer over low heat until meat nearly pulls away from the bone, and the skin is a little tender, about 1 hour
2. To prepare the collards, first remove the ham hocks from the pot. Then, add the collard greens and red pepper flakes, seasoning them with salt and pepper. Cover the pot and simmer for about 1 hour, until the collards are tender. Finally, return the ham hocks to the pot and cook for an additional 15 minutes to meld the flavors. Enjoy your dish!