Chef’s Note

“Something southern. Best if served over rice with a side of cornbread.”

READY IN:

50mins

SERVES:

4-6

UNITS:

US

IngredientsNutrition

  • 2 tablespoonscanola oil
  • 2 cups chopped sweet onions
  • 1 lbcollard greens, washed stemmed and chopped
  • 12 lbmustard greens, washed and chopped
  • 12 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
  • Directions

  • 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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