2dashesTabasco SauceSubstitute with red pepper flakes if Tabasco sauce isn't available. Season with black pepper if you want to avoid the heat.
Start by placing the ham hock in a large skillet or large pot, cover it with water. Cover and over high heat bring to a boil, reduce to a simmer and continue to boil for an hour to tenderize the meat.
Remove ham hock, reserving the stock. Allow the meat to cool and pull the meat off the bone, diced into small pieces, set aside.
Dice the onion and mince the garlic.
Return the pot to the burner and place over medium heat. Melt the butter, add the olive oil.
Next add the onions and saute for 5 minutes until softened. Add the garlic and cook for another minute.
Add the cleaned, chopped greens. Season with Tabasco Sauce. Add three cups of the reserved broth and diced ham. Bring to a boil, stirring often. The greens will reduce dramatically.
Cover and reduce to a simmer. Cook for 35-45 minutes until the leaves are tender.
How to clean collard greens:
For best results, start by soaking the fresh collard greens well in cold water. Wash collard greens to remove any grit or grime.
Remove the thick, tough stems.
Slice along either side of the stem with a knife or you can strip the leaves from the stalk using your hands.
Stack the leaves in a single pile and roll the collard leaves up cigar-style.
Using a sharp knife, cut collards crosswise into thick ribbons on a cutting board.
No ham hock available? A smoked turkey leg, smoked wing or bacon would be just as good! For the stock you can also use the water the ham hock is boiled in or vegetable stock.Would you prefer Vegan Collard Greens? Omit the meat entirely and add a ¼ teaspoon of liquid smoke. Add it sparingly, it's very strong!Serve with your favorite hot sauce on the side. I love these southern collards topped with a dash or two of Tabasco Sauce.