Ham Hocks and Collard Greens with Cornbread

Ingredients

• 2 lb smoked ham hocks
• 2 lb collard greens
• 1 medium yellow onion
• 4 clove garlic
• 4 cup chicken broth
• 2 tbsp apple cider vinegar
• ½ tsp red pepper flakes (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1½ cup cornmeal
• ½ cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 2 tbsp sugar
• 1½ cup buttermilk
• 1 egg
• ¼ cup vegetable oil

Steps

1. Rinse ham hocks, place in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 1.5-2 hours until tender. Remove ham hocks, reserving the cooking liquid. Once cool enough to handle, remove meat from bones and shred, discarding skin and bones.
2. While ham hocks simmer, wash collard greens thoroughly, remove tough stems, and chop into 1-2 inch pieces. Mince garlic and dice onion.
3. In a large Dutch oven or pot, sauté onion until softened. Add garlic and red pepper flakes (if using), cooking for 1 minute until fragrant. Add chopped collard greens and cook until wilted.
4. Pour in chicken broth and 2 cups of the reserved ham hock liquid. Add shredded ham hock meat, apple cider vinegar, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 1-1.5 hours, or until greens are very tender.
5. Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan or cast iron skillet. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and sugar.
6. In a separate bowl, whisk buttermilk, egg, and vegetable oil. Add wet ingredients to dry ingredients and mix until just combined (do not overmix).
7. Pour cornbread batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Serve the tender ham hocks and collard greens hot with a side of warm cornbread.