Spicy Southern Collard Greens
By Mary Susan Clinton
1/4 cup olive oil
2 Tbsp. minced garlic
1 cup chopped onion
5 cups chicken stock
1 country ham hock (Tripp’s Country Ham is the best—order online)
5 bunches collard greens, rinsed, trimmed and chopped
Salt and black pepper to taste
1 can of Original Rotel Tomatoes
Heat olive oil in a large pot over medium heat. Add garlic, onion and gently saute until light brown. Pour in the chicken stock, and add the ham hock. Cover the pot, and simmer for 30 minutes.
Add the collard greens and Rotel tomatoes to the the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens and serve with cornbread and a tasty fried Southern entrée.