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Annie Starke's Campfire Greens

Campfire Greens

Total 2 hours
Active 25 mins
Makes 16 servings
TIP: Smoked ham hocks can be found at most supermarkets and butcher shops. If you prefer, however, you can use two pieces of thick-cut bacon as an alternative.
  • 2 tablespoons olive oil
  • 2 sweet onions, thinly sliced
  • 1 smoked ham hock (see Cook’s Note)
  • 4 quarts unsalted chicken broth
  • 2 dried chiles de árbol or 1 1/2 teaspoons crushed red pepper flakes
  • 1 tablespoon chicken bouillon paste
  • 6 pounds collard greens, rinsed, leaves stripped from stems
  • 2 tablespoons white vinegar
    1. In a large pot, heat the olive oil over medium heat. Add the onions and ham hock. Cook, stirring occasionally, until the ham hock has a little golden-brown color and the onions start to turn translucent, 4 to 6 minutes. Add the broth, chiles, and bouillon paste. Bring to a boil, adjust the heat, and simmer until the stock is reduced and the meat is tender, 1 1/2 to 2 hours.
    2. Roughly chop the collard leaves into smaller pieces. Add the greens to the pot, submerging them in the porky stock.  Add the vinegar and stir. Simmer over medium-high heat, uncovered, until the leaves are tender, 18 to 25 minutes. Serve the greens with the porky stock.

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