Collard greens recipe ham hock vinegar cancer

Ingredients

1/4 cup extra-virgin essential olive oil
2 medium onions, finely chopped
3 large garlic clove cloves, minced
1 1/two tablespoons pure chile powder
1/2 teaspoon red pepper cayenne
1 tablespoon light brown sugar
Two 1-pound meaty pork hocks
3 cups chicken stock or low-sodium broth
One 750-ml bottle sparkling apple cider
2 bay leaves
Salt and freshly ground pepper
6 pounds collard vegetables, stems and hard inner ribs discarded, leaves cut crosswise into 1-inch ribbons

Steps to make this recipe

Inside a large pot, heat the oil until shimmering. Add some onions and garlic clove and prepare over moderate heat, stirring from time to time, until softened, about 6 minutes. Add some chile powder and cayenne and prepare just until aromatic, about one minute. Add some brown sugar and prepare, stirring, until dissolved, about one minute longer. Add some pork hocks, chicken stock, sparkling cider and bay leaves. Season gently with pepper and salt and produce to some boil. Lessen the heat to low, cover and simmer before the pork hocks are tender, a couple of hrs.

Take away the pork hocks in the broth and allow them to awesome slightly. Skim body fat in the broth. Take away the meat in the pork hocks and work into 1-inch pieces.

Bring the broth to some boil. Add some collards in large handfuls, allowing the vegetables to wilt before adding more. When all the vegetables happen to be added, return the meat towards the pot, cover and simmer before the collards are tender, about half an hour. Season with pepper and salt and transfer to some large bowl. Discard the bay leaves and serve.

Make Ahead

The braised collard vegetables could be engrossed in plastic wrap and refrigerated for approximately a couple of days.