Southern-Style Collard Greens

BEFORE YOU BEGIN

If you can't find ham hocks, you can substitute 6 slices of bacon and 3 ounces of ham steak cut into ½-inch pieces. Be sure to remove the rind from the ham before cutting it into pieces. Add the bacon and ham in place of the ham hocks in step 2, but discard the bacon before serving. Do not drain off the cooking liquid before serving. This flavorful, savory pot liquor should be sipped while eating the collards. Any leftover pot liquor can be used as a soup base. Serve with Cornmeal Cakes, if desired.

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim collard stems to base of leaves; discard trimmings. Cut leaves into roughly 2-inch pieces. Place collard greens in large bowl and cover with water. Swish with your hand to remove grit. Repeat with fresh water, as needed, until grit no longer appears in bottom of bowl. Remove collard greens from water and set aside (you needn't dry them).

Melt butter in large Dutch oven over medium heat. Add onion and cook until lightly browned, 6 to 8 minutes. Add water, ham hocks, garlic, salt, sugar, and pepper flakes and bring to boil over high heat. Add collard greens (pot may be full) and stir until collard greens wilt slightly, about 1 minute. Cover, transfer to oven, and cook until collard greens are very tender, about 1½ hours.

Transfer ham hocks to cutting board and let cool for 10 minutes. Remove meat from ham hocks, chop, and return to pot; discard skin and bones. Season collard greens with salt to taste. Serve with hot sauce.