Lowcountry Collard Greens

In the south, we do love to“cook up a mess of greens.” There’s nothing quite like pot liquor drizzled over a batch of hot cornbread.

1 ham hock

1 (2-pound) package shredded collard greens

8 cups stock, reserved from cooked ham hock

¼ cup sugar

¼ cup apple cider vinegar

1 tablespoon hot sauce

Salt and pepper, to taste

Place ham hock in a large stock pot. Add just enough water to cover and bring to a boil. Cover pot with lid; lower heat to simmer and cook for 50 to 60 minutes or until meat falls easily from the bone. Remove ham hock from pot and set aside to cool. Pour ham hock stock into a heat resistant bowl. Put collards in the stock pot; cover with 8 cups of reserved ham hock stock. Freeze remaining stock for future use. Stir in sugar, apple cider vinegar and hot sauce. Bring to a boil. Cover, lower heat to simmer and cook for 1½ to 2 hours or until collards reach desired tenderness. Remove ham hock meat from bone and chop into small pieces. Discard bone. Stir meat into cooked collard greens. Season to taste with salt and pepper. Serves 12 to 15.