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
Bring water to a simmer.
Add cider vinegar, hot sauce, brown sugar, and kosher salt.
Add bones or ham hocks and simmer for 25 minutes.
Add greens and smoked pork.
Simmer lightly for 2 to 3 hours or until tender.