Ingredients

• 4 bunches collards
• 2 strips bacon, sliced or lardon
• 1 medium red onion, finely julienned
• 4 cloves garlic, minced
• 2 TB Apple Cider
• 1 Smoked Ham Hock (optional)
• 2 tsp brown sugar or molasses (optional)
• Tabasco
• Black Pepper
• Salt

Procedure

When choosing your collards, try to choose leaves that are all the same size. This will ensure that they finish cooking together.

Fill a clean sink with water and clean away sand and debris by rubbing the collard leaves together between your palms. Destem the collards and stack neatly. Tightly roll 4-5 leaves at a time and slice to 1/4″ wide. Set aside.

In a dutch oven at medium heat, render the bacon of fat. Save crispy bacon to crumble as a garnish or enjoy as a snack if using ham hock.

Place red onion in pan and lower heat to medium low to caramelize onions. Once onions are nearly caramelized add minced garlic. Deglaze with apple cider vinegar and pour in stock and add sugar or molasses if desired. Bring to a simmer.

Place ham hock in center of pan lay collards around. Cover with lid.

Check collards after about 15 minutes and rotate in sections gently with tongs – depending on size of leaf they can be done as soon as 45 minutes but may take up to an hour and 15 minutes to soften.

Once the ham begins to fall off the bone, remove bones and chop meat. Return meat to pot and fold in to collards. Season to taste with salt, pepper, and tabasco.