Adapted from Lisa Fain, HomesickTexan.com
You can use any combination of smoked meats - turkey, ham, ham hock or bacon. The easy choice for us, since we'll most likely have a couple of hungry dogs waiting for their special Thanksgiving treat, is the ham hock. You can find large bunches of collards starting in November, peaking in December. Bags of chopped collards are sold year round, which is what I used.
Ingredients:2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, chopped
2 smoked ham hocks
1 1/2 cups chopped smoked ham
5 cups water
1 tablespoon apple cider vinegar
2 bunches of collards (about 2 pounds) or two 16oz bags chopped collards
salt and freshly ground pepper to taste
1. Thoroughly clean each collard leaf, removing the tough stem and rib. Tear each leaf in half.
2. In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.
3. Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.
4. Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don't be shy with the salt - remember, this recipe serves 8!