Southern Collard Greens

Ingredients

• 1-2 small ham hocks(about 2 pound s)
• 2-3 bunch es collard greens(about 2 pound sor 900 grams)
• 2-3 stripsthick-cut bacon
• 1-2 tablespoon s (15-30ml) cooking oil(omit if you have enough bacon grease)
• 1 large onion, slice d
• 1 tablespoon (15 g) minced garlic
• 1-2 Roma tomatoes, diced (optional)
• 1-2 teaspoon s (3-6 g) paprika
• 1 teaspoon (4-5 g) Creole seasoning(adjust to taste)
• 1-2 teaspoon s (2-4 g) red pepper flakes(adjust to taste)
• 1 tablespoon (12 g) chicken bouillon powder(adjust to taste)
• 1/2 lemon, juiced
• 5 cup s (1.2 l) chicken broth(more as needed)

Instructions

1. Bring the ham hocks in a pot fully covered in water to a boil, lower the heat, and simmer for 1½ 2 hours or until the meat falls off the bone. (For a faster way, do this in a pressure cooker. It takes me about 12 minutes once it starts cooking.) Let the ham cool, remove the meat from the bones, and cut it into bite sized pieces.
2. Remove the stems from the collard greens. Then wash, rinse, and chop. Discard the stems (or save them for broth) and reserve chopped leaves.
3. Heat a medium or large Dutch oven over medium high heat. Add the chopped bacon and fry for 6 7 minutes or until brown.
4. Add about 1 tablespoon of oil (if necessary) to the bacon grease in the pot. Add the onions, garlic, and chopped ham, then sauté for 3 5 minutes.
5. Toss in the tomatoes, paprika, Creole seasoning, and pepper flakes. Sauté for another 2 minutes.
6. Finally, add the collard greens, chicken bouillon, and lemon. Pour in chicken broth or water. Lightly salt, if desired, or wait till the last few minutes of cooking.
7. Bring to a boil and simmer for about 45 minutes or until the greens are tender.
8. Serve warm with hot sauce and cornbread.