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1
Pour the oil into an 8-quart stockpot over medium-high heat and swirl it around so it covers the bottom.
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2
Score the ham hock with a small sharp knife, and when the oil begins to shimmer, set it in the pot.
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3
Sear the hock all over as best you can and allow it to render some fat, about 6 minutes (since a hocks shape is so oblique, it will become spottily browned, but that is fine).
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4
Pour the water into the pot; it will hiss and pop for a few seconds.
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5
Add the chiles and salt and bring to a boil over high heat.
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6
Reduce the heat to medium-low and simmer for 30 minutes, until the stock is deeply flavored with smoke and spiciness.
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7
Add a few handfuls of the collards to the pot.
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8
The greens will float on the surface, so stir them frequently, submerging them with the spoon, until they have turned a bright Kelly green (3 to 5 minutes) and become floppier and more compact, so you can add more handfuls.
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9
Continue adding handfuls of collards, stirring and submerging them, until all the greens are in the pot (6 to 10 minutes).
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10
Turn the heat to low and simmer very gently for 1 hour.
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11
The greens will be a very dark matte green and completely tender.
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12
Place on plates with a slotted spoon, and pass a cruet of Pepper Vinegar at the table.
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13
Killer Leftover-Collard Greens Egg Drop Soup:
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14
We save leftover collard greens in their liquor in the refrigerator, because with strategic additions of canned tomatoes, beans, onions, or potatoes, they become the foundations for terrific soups.
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15
Our hands-down favorite is collard greens egg-drop soup, which we make by reheating leftover greens and liquor in a large saucepan over medium-high heat and gently cracking into them 2 eggs for every 2 cups of leftover greens and liquor (one large serving will be exactly that size).
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16
We simmer the soup until the eggs are just poached, about 8 minutes.
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17
If you prefer your yolks made harder, you can continue cooking the soup until the eggs are done to your liking, about 3 minutes for a yolk with a hard exterior and a soft center 5 minutes for a yolk that is completely hard-cooked.
