Ingredients:
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Directions:
Wash collard greens and cut crosswise into ribbons 1/3 inch wide. Set aside but do not dry.
Place ham hock and oil in a heavy 4-quart pot over medium-high heat. Sear hock, turning it as it browns and renders some fat. (May need to add a little more oil) Add onion and saute until golden brown, about 8 minutes. Reduce heat to medium and add garlic, stirring for about 30 seconds. Add collard greens a few handfuls at a time, adding more as they wilt.
When greens have wilted, add hot pepper flakes and just enough chicken stock to cover greens;
reserve remainder to add during cooking. Bring stock to a simmer, reduce heat to low, and simmer until greens are tender, 2 to 2 1/2 hours. Check greens occasionally to make sure pot does not become dry , adding more stock as necessary. (Toward end of cooking there should be just enough liquid to cover bottom of pan. )
Add heavy cream and continue cooking until greens are very soft, 15 to 20 minutes. Discard ham hock and season greens with salt and pepper to taste. Serve hot.
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