Smokey campfire greens with ham hock

Ingredients:

• 1 Smoked ham hock (2 Pieces of thick cut bacon is a good alternative!)

• 1 Large sweet onion, thinly sliced

• 6 lbs Collared greens, washed and leaves removed from stems 

• 12 Cups unsalted chicken broth 

• 2 Dried arból chiles (or 1/2 tablespoon crushed red pepper flakes)

• 1 Tablespoon good quality chicken bouillon paste

• 1 Tablespoon vinegar

• 1 Pinch flaky sea salt   

• 1 Pinch fresh pepper

Directions:

• In a large pot, add the onions and ham hock and cook until the onions are soft and the ham hock starts to have a golden color. Add the chicken stock, chiles and bouillon paste and simmer for about 1.5 - 2 hours until the stock is reduced, porky, spicy, and the meat is tender. When the stock is done, remove the chiles and the pork bone if the meat has fallen off.

• Roughly chop the greens into smaller pieces. (Put the stems aside for compost or feed to your chickens!)

• Add the greens to the porky stock and simmer over medium- high heat for about 20-30 minutes WITHOUT THE TOP ON. If you put the top on, the greens will lose their color. Start to check for doneness at 18 minutes.

• Add the vinegar and season to taste with salt and pepper, if needed. 

• Serve the greens with the porky broth.

*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.