Like I said this is not really a recipe as much as it is a map. There are many ways to get to the end. Just follow the process and enjoy the ride. Serve this with any grilled meat and a side of potato salad or Macaroni and Cheese. it can also make a meal in itself with a big chunk cornbread
Ham Hock one nice meaty one. or two smaller. You can make it without the Hock but don’t.
bacon(use jowl because it is so much better) don’t argue I am right.
at least 6 cups of chopped greens. I always use collard there is no alternative here. then add in what You like The photos of what I made last week have turnips and kohlrabi in there too.
chop up a big onion add that.
salt and pepper(I used my Bourbon Barrel smoked flake salt)
Chicken stock you can use beef or pork or vegetable I like chicken stock
1/4 –1/2 cup of apple cider vinegar more greens more vinegar.
clean the greens. Seriously clean them and then clean some more. greens are gross if they have earth grit in them. No one wants to eat dirt or sand. Soak them then chop them and squeeze and squish them rinse them again let them sit in some water.rinse. You get it now right clean the greens.
salt and pepper the hock and in a big cast iron pot brown it. when it is almost brown toss ina bunch of chopped up bacon
cook the bacon until you have a nice rendering of fat.
toss in the greens and the onion saute and stir untill they start to wilt and all the greesn are coated in fat.
dump in the viigar bring it to a bubble while stiring the greens and getting it all over evertyhing in the pot.
now take enough chicken stock to cover everything and then some.
bring to a boil and then take it to a simmer.
you will not cover for an hour
stir and then leave a little crack for steam to escape. and let it cook. for a minimum of 4 hours but go for 5 or 6. if you want stir every once in a while. this is low and slow cooking. you will cook it tlll nearly all the liquid is gone.
you should be able to at this point lift the bone to the hock out of the pot and the meat should just fall away. break up that meat and disperse throughout the greens.
The greens are now ready to serve.
You can make this vegetarian by using vegetable oil or coconut oil instead of Bacon fat to wilt the greens. Use vegetable stock instead of chicken stock.