Ingredients
- 4 strips thick-cut bacon, chopped
- 1 large onion, chopped
- 1 quart water, vegetable broth, or low-sodium chicken broth
- 4 whole cloves garlic, peeled but not chopped
- 1 teaspoon crushed red pepper
- 2 tablespoons cider vinegar
- 1 large, meaty smoked ham hock, or, if you must, a smoked turkey part
- 2 bunches (about 5 pounds) cabbage collards, cleaned in several rinses of water, stems removed, and roughly chopped.
- Kosher salt and freshly grounded black pepper to taste
- Additional vinegar, and hot sauce, if desired
Instructions
Place a stockpot over low heat. Add the bacon and slowly cook to render the fat. When the bacon is crisp, remove and reserve.
Cook the onion in the bacon drippings until "lazy" and slightly colored, about 5 minutes, Pour in liquid and all the remaining ingredients except the collards. Increase heat and bring to a boil, then reduce to a simmer and continue cooking for 20 minutes. The result will be the ever-popular "pot likker."
Add the collards, a handful at a time, stirring each addition until wilted. Believe it or not, they will all go in the pot. Cook over low heat until tender, about 2 hours.
Remove the hock and let the collards cool, then drain the collards, reserving the liquid. Place the liquid in the refrigerator for a quick cool down.
Chop the collards, if desired. Add salt and pepper to taste. Break apart the hock, separating the fat from the meat. Finely dice the meat and add to the collards. Remove the "pot likker" from the refrigerator and skim the white stuff off the top before pouring it into the collards. Reserve the liquid for dipping cornbread.
Transfer the collards to a bowl, and top with crisp bacon. Serve with a bottle of vinegar and hot sauce for the table. Freeze any leftovers.
