Southern Collard Greens

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Growing up in Texas I didn’t particularly care for collards as a child at barbecue picnics. However, in college I developed the taste for them. Collards from the farmer’s market in summer are even tastier and more nutritious.

2 lbs collard greens (about 1 bunch)
1 smoked ham hock raw or precooked (or 1 lb of diced bacon)
1 medium onion diced
1 teaspoon garlic powder
1 quart broth
1 teaspoon black pepper
1 Tablespoon Paprika (smoked even better)
salt to taste
sea veggies

If using bacon, sautee the bacon first to make crispy.
Wash the greens and remove the tough spine at the center of the leaves.
Chop greens and place in the pot. Add enough broth to cover the greens. Add the remaining ingredients
Cover and bring to a boil; turn heat down and simmer for 1 hour for raw ham hock about 20 minutes for precooked ham hock or bacon, stirring occasionally.
When serving, shred ham hock to eat with the greens and broth.