Joseph McKeon's Collard Greens
- 3 bunches of collard greens
- 3 smoked ham hocks
- 1 pack (approximately ½ pound) bacon ends
- 1 1/2 large white onions, chopped
- 2 Yukon Gold potatoes, peeled and cubed
- 1 1/2 cup white vinegar
- 1 to 1 ½ red pepper flakes
- 10 cloves garlic, chopped
- 2 cups beef stock OR 1 beef bouillon cube
- Salt and pepper to taste
- Tear leaves off of stems into bite sized pieces and wash thoroughly; strain and dry.
- Chop bacon ends and saute until crisp in a large pot. Strain excess grease and set aside.
- Add onions to bacon with 1/2 of garlic to caramelize. In a second saute pan, add some bacon grease and small batches of collards with sprinkle of garlic and salt and pepper.
- Saute to a slight wilt and add to the large pot. Continue until all greens are added into the large pot.
- Once all greens have been added to the large pot, add smoked ham hocks, vinegar, beef stock/beef boullion cube, red pepper flakes and water to slightly cover ingredients.
- Bring to boil and lower to simmer, stirring occasionally for about 1 1/2 hours or until meat on ham hocks becomes tender and begins to fall from the bone.
- Remove ham hocks from the pot and remove meat from bone and trim fat. Chop the meat and return it to the pot. Return to simmer.
- Add potatoes and allow to simmer for about 30 more minutes, or until potatoes become fork tender.