Ingredients & Preparation
- 2 lb Collard Greens
- 2 large Smoked Pork Hocks
- 2 qts Water
- 32 oz Chicken Broth
- 1/2 Purple Onion (chopped)
- 2 tsp Minced Garlic
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Vegetable Oil
- Kosher Salt
- Fresh Ground Pepper
- Goya Ham Seasoning Packet (optional)
- In a large dutch oven style pot add 2 tbsp of vegetable oil and warm on low heat.
- Add purple onion (chopped) and garlic (minced) heat to translucent.
- Add the 2 quarts of water kosher salt, ground pepper, then bring to a boil.
- Once mix is boiling add pork hocks and ham seasoning packet (optional), then return to boil. Lower heat, simmer pork hocks for 60-90 minutes.
- Remove pork hocks from pot and set aside, add chicken broth and return to boil.
- Add collard greens to simmering mixture and once greens are absorbing the liquid, add ¼ cup of apple cider vinegar and stir the pot.
- Return chopped up hock meat to pot and cover. Simmer for at least 30 mins or until greens reach a desired tenderness. Season to taste.