- 2 Tbsp bacon fat, lard or vegetable oil
- 1 medium onion, sliced from root to tip
- 1 ham hock
- 2 garlic cloves, smashed
- 1 quart chicken broth
- 1-2 cups water
- 8-10 cups chopped collard greens, about 2 pounds
- Vinegar and hot sauce to taste
- 3 Tbsp butter
- 3 Tbsp flour
- 3 cups of turkey stock (that you make in step...)
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 cup cream
- Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes. Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour.
- Add the collard greens to the pot and cook until tender, another 45 minutes to an hour.
- To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.
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