Courtesy of Chef Aaron Siegel, Home Team BBQ

Looking to boost your intake of vitamin K this year? Stop by your nearest farmers market for some bone-strengthening collard greens—the oldest known greens in the cabbage family. Surprisingly, though collards grow best in warm weather, their flavor is actually enhanced after a very light frost.



  • 1 gallon water

  • 3 cups cider vinegar

  • 1/4 hot sauce

  • 1/2 cup brown sugar

  • 1/2 cup kosher salt

  • 2 to 3 shoulder bones or smoked ham hocks

  • 1/2 pound smoked pork shoulder, chopped or pulled

  • 2 pound collard greens, stems removed, cut in 2” strips


  1. Bring water to a simmer.

  2. Add cider vinegar, hot sauce, brown sugar, and kosher salt.

  3. Add bones or ham hocks and simmer for 25 minutes.

  4. Add greens and smoked pork.

  5. Simmer lightly for 2 to 3 hours or until tender.

Bert Wood