Southern-Style Collards

• 2 bunches collard greens, washed and stems removed
• 4 slices of bacon, diced
• 1 small onion, diced
• 2 smoked ham hocks (2-3 lbs total)
• 2 cloves of garlic, minced
• 4 cups organic chicken stock
• 2 teaspoons hot sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar

1. Tear collard green leaves in half (lengthwise) and layer in a small stacks. Roll each stack lengthwise and cut the roll into 1-inch sections. Set aside.
2. In a 8-quart stockpot over medium heat, render bacon until brown and just turning crispy. Add onion and sweat, about 5 minutes. Add garlic and ham hocks and cook another minute.
3. Add prepared greens to the pot and saute until they start to wilt; about 5-7 minutes.
4. Add remaining ingredients to the pot, stir and bring to a boil. Cover, turn heat to low and simmer for 3 hours or until the greens are very tender.
5. Remove ham hocks from the pot. When cool enough to handle, separate the meat from the bones, chop and return the meat to pot, stirring to incorporate. Serve and enjoy.

collard greens, bacon, onion, ham hocks, garlic, chicken, hot sauce, apple cider vinegar, brown sugar

Taken from food52.com/recipes/26119-southern-style-collards (may not work)