Lunch: Ham Hock Collards

Ingredients

2 tablespoons olive oil
1 medium onion, sliced
2 pounds collard greens, stems and tough center ribs removed, leaves sliced into 1/2-inch ribbons
1 smoked ham hock
3 cloves garlic, smashed
6 cups chicken broth
Kosher salt and freshly cracked black pepper

Instructions

Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the onions, and saute until just beginning to brown, about 5 minutes. Add the collards, and then the ham hock, garlic, chicken broth and some salt and pepper. Bring to a simmer and cook until the greens are tender, about 45 minutes. Before serving, stir to break up the ham hock, and season with salt and pepper if needed.

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