- 2 smoked ham hocks or smoked turkey neck/wings
- 4 slices of bacon + 2 tablespoon rendered fat
- 2 bunches of collard greens
- 2 cups bone broth
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 ½ tsp of salt + more to taste
- ¼ tsp pepper + more to taste
- Add ham hocks to a pan and fill with water until ham hocks are fully covered. Cover pan with lid and cook over medium high flame for one hour or until meat is very tender.
- While ham hocks are cooking, cook the bacon as directed on the package. Once bacon is cooked, place on a paper towel to dry. Set aside 2 tablespoons of bacon fat for later use.
- Cut the collard greens into thin shreds; remove the lower 1½ - 2 inches of the stems. Layer the leaves on-top of one-another and roll into itself, like a log. Chop every ½-inch. You should have long, thin shreds.
- Check the ham hocks. If they’re tender, add the collards, bacon + bacon fat, bone broth, bell pepper, onion, salt, and pepper.
- Cover with lid and cook for 1 hour or until greens are very tender. Stir occasionally, and make sure the greens are immersed in the broth.
Delicious with bbq meats and even steamed rice (Remember, my momma is Filipina, so rice is always at the dinner table).