Collard Greens

Collard Greens:
Tyler Florence

Ingredients:
2-3 large bunches collard greens
3 Tablespoons olive oil
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 Honey Baked Ham Bone (defrosted)
2 quarts chicken broth
2 Tablespoons cider vinegar
1 teaspoon sugar

Directions:

To prepare the greens:  cut away the tough stalks and stems from the collards so all you have is the green leafy part.  Discard any leaves that are bruised or yellow.  Wash the collards thoroughly to remove the grit, 2 or 3 times, until water runs clear.  Tear the leaves into large pieces.  Dry in salad spinner.

Place a large stock pot over medium heat and add the olive oil.  Add the onion, garlic, bay leaves, and ham hock.  Cook until the onions are soft and starting to brown, about 8-10 minutes.  (Make broth while this is going on).  After about 10 minutes, pack in the greens, pushing them down into the pot.  Add the broth, vinegar, and sugar.  Bring up to a boil turning the greens occasionally as they wilt.  Lower the heat to a simmer, cover the pot, and let cook for 45 minutes.  Taste the broth and add salt and pepper (if needed).  Cover and cook for 15 minutes more.  Remove the bay leaves and serve.

Notes:  Serves 6.  Takes about an 1 hour, 20 minutes total cooking time.  Taste before salt and pepper.  Ham made the collard greens salty enough, so there was no need to add additional salt.