Braised Collards in Hock Stock
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6 to 8
Ingredients
  • 4 pounds (about 12) meaty smoked ham hocks
  • 1 ½ pounds (2 or 3) pig’s feet, cut into segments and washed
  • 2 large yellow onions, peeled and quartered
  • 1 garlic bulb
  • 2 bay leaves
  • 6 bunches collard greens
  • 4 tablespoons pork fat (reserved from the stock)
  • 2 cups chopped yellow onion
  • 1 tablespoon salt
  • Hot sauce, for serving
Instructions
  1. Wash the ham hocks and rinse off any seasoning. Place in the stockpot along with the pig’s feet, quartered onions, the whole garlic bulb, and bay leaves. Add water to cover or to come halfway up the side of your stockpot; a little over 1 gallon is ideal. Turn the burner on low and let simmer for 8 hours. Turn off the heat and let cool. Strain off the stock into a container with tight-fitting lid; you should have about 1 gallon of stock. Place it in the refrigerator overnight. Pick the meat from the bones and discard any fat or gristle. Reserve the meat for use later.
  2. The next day, remove the container of stock, and using a large spoon, carefully remove the fat cap from the top of the stock. Reserve 4 tablespoons of the fat and discard the rest. Place the stock back into the refrigerator.
  3. Wash the collards in cold water, removing any dirt. Cut off the woody ends, and working in rolled-up batches, slice through the greens into 1-inch strips.
  4. In a large pot or Dutch oven with a heavy lid over medium-high heat, add the reserved hog lard. Add the chopped onions and sauté until they turn translucent, about 5 minutes. Add the greens and stir them into the onions until they begin to wilt. Add the salt, along with all of the reserved smoked ham hock meat.
  5. Remove the stock from the refrigerator. With the release of collagen in the bones, the hock stock should now be congealed to the texture of Jell-O, which is a sign of its velvety richness. You do not have to heat the stock before adding it; just spoon it in and watch it melt into the pot. Add half the stock, and reserve the rest to add as the liquid reduces. Lower the heat to a simmer, cover the pot, and braise the greens until tender, about 2 hours. Add more stock as needed during the cooking.
  6. Serve in bowls with cornbread and hot sauce on the side.
Notes
Some smokehouses will season the hocks before smoking, so be sure to rinse off any spice. The bulb of garlic will cook down and release its sweet essence; you will strain off the cooked garlic later. Except for the thick, woody ends, the stem portion of collards is delicious when cooked down. While some cooks like to add heat and sweet to the greens with red pepper, sugar, vinegar, and other spices, I believe the potlikker should key on the flavor of the meat and greens; serve the hot sauce and chow chow at the table for those who like it spiked up.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=27975