Tyler McMahan from The Blu Halo
Ham Hock 1 Lb.
Smoked Bacon Pieces ½ Lb.
Butter ½ Cup
Yellow Onion, diced 1 ½ Cups
Garlic, minced ½ Cup
Collards, ribbed, chiffonade 64 Oz.
Chicken Stock 6 Cups
Salt, kosher ¼ Cup
Pepper, fresh cracked 10 Turns
Apple Cider Vinegar ½ Cup
Red Pepper Flakes 2 Tsp.
1. Place heavy bottom pot onto stove and turn heat to medium high. Add butter to pan and begin to melt. Once butter is melted add ham hocks and bacon to pan and cook until slightly done.
2. Then turn heat down to medium and add onions, sweat until translucent. Then add garlic and pepper flakes and cook for an additional 3 minutes.
3. Add chicken stock and apple cider vinegar to pot, make sure you scrape the bottom of the pan. Cook on low simmer for about 25 minutes. Then add collard greens and cook for about an hour or until desired texture!