Southern-Style Collards

1. 1

   Tear collard green leaves in half (lengthwise) and layer in a small stacks. Roll each stack lengthwise and cut the roll into 1-inch sections. Set aside.

2. 2

   In a 8-quart stockpot over medium heat, render bacon until brown and just turning crispy. Add onion and sweat, about 5 minutes. Add garlic and ham hocks and cook another minute.

3. 3

   Add prepared greens to the pot and saute until they start to wilt; about 5-7 minutes.

4. 4

   Add remaining ingredients to the pot, stir and bring to a boil. Cover, turn heat to low and simmer for 3 hours or until the greens are very tender.

5. 5

   Remove ham hocks from the pot. When cool enough to handle, separate the meat from the bones, chop and return the meat to pot, stirring to incorporate. Serve and enjoy.

* Per serving · 4 servings · Values may vary.