Spicy Bayou Collard Greens

Ingredients

• 2 pounds Fresh collard greens, stems removed and chopped
• 1 pound Smoked ham hocks
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 6 cups Chicken broth
• 1.5 tablespoons Red pepper flakes
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Cajun seasoning

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, add the chicken broth, smoked ham hocks, diced onion, and minced garlic.

2. 2

   Bring the liquid to a boil, then reduce heat to low and simmer for 45 minutes to create a rich, savory ham stock.

3. 3

   Stir in the red pepper flakes, apple cider vinegar, brown sugar, Worcestershire sauce, and Cajun seasoning.

4. 4

   Add the chopped collard greens to the pot in batches, stirring until they wilt down enough to fit.

5. 5

   Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the greens are very tender.

6. 6

   Remove the ham hocks from the pot, shred the meat from the bones, and return the meat to the greens.

7. 7

   Taste the 'pot likker' (the liquid) and adjust salt or red pepper flakes if you want more Bayou heat.

8. 8

   Serve hot in bowls with plenty of the spicy broth and a side of cornbread.