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15 minutes
2 hours 15 minutes
- 2 cartons (32 oz each) Progresso™ chicken broth (8 cups total)
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 smoked ham hock
- 2 packages (1 lb each) fresh collard greens, washed, trimmed
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 tablespoons white vinegar
- In a 10-quart stockpot or Dutch oven, bring the broth to a boil over medium-high heat with onion, garlic, and ham hock.
- Add the collard greens one bag at a time, ensuring each batch wilts before adding more. Stir in the salt, pepper, and vinegar once all the greens have wilted.
- Cover and cook for 1.5 to 2 hours, or until the greens reach your preferred level of tenderness.
- Separate the ham hock from the pot. Take the meat off the bone, discard the bone, shred the ham, and mix it back into the pot.
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