Clarke uses premade ham stock but it can be hard to find.
We adapted the recipe with chicken broth and a ham bone or hock.
As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards.
Bring to a boil over high heat.
Add onion and collard greens to the pot and reduce heat to maintain a simmer.
Cover and cook, stirring occasionally, until the collards are very tender, about 1 hour.
Transfer the ham bone (or hock) to a cutting board with tongs or a slotted spoon.
When cool enough to handle, pull off and shred or dice any meat clinging to the bone.
Stir the meat into the greens.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
