“Something southern. Best if served over rice with a side of cornbread.”
2 tablespoonscanola oil
2 cups chopped sweet onions
1 lbcollard greens, washed stemmed and chopped
1⁄2 lbmustard greens, washed and chopped
1⁄2 lbswiss chard, washed stemmed and chopped
1 -2 cupchicken stock (depending on how juicy you desire)
1 smoked ham hock
1 -2 tablespoonhot sauce
2 teaspoonskosher salt
2 tablespoonsapple cider vinegar or 2tablespoonsred wine vinegar
In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add all greens in batches; cook, stirring frequently, until wilted.
Add stock, ham hock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until greens are tender, about 25 minutes. Remove ham hock; stir in vinegar. Serve immediately. .
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