By Alan Lake (Jazzfood)
- 5 lbs. collard greens – stem/rib removed, triple-washed by lifting greens out of water and placing in colander (not by draining dirty water and removing after the fact)
- 4 ham hocks
- 1 large jalapeño – chopped w/seeds
- 4 oz. white wine vinegar
- 3 oz. honey
- 2 oz. olive oil
- 2 qt. chicken stock or as needed to cover
- salt and pepper to taste
1. Sauté ham hocks and jalapeño in olive oil in a pot over medium high heat for three minutes.
3. Add 1 quart of chicken stock to the pot and bring to a boil.
4. Add washed greens a little at a time. Greens should wilt until fully incorporated. Add additional chicken stock as needed to cover.
5. Season with salt and pepper.
6. Bring to a boil, reduce to simmer for three hours; adjust seasoning throughout. Greens should be more sour than sweet, with the spice in the background. Adjust vinegar, honey and jalapeño if needed.
7. Remove ham hocks from heat, take meat off. Chop and return the meat to the greens.