Collard Greens with Smoked Ham Hocks and Pickled Collard Green Stems
"Is there a more harmonious marriage of deliciousness than ham hock broth and collard greens?" asks chef Todd Richards. In this recipe from his cookbook Soul: A Chef's Culinary Evolution in 150 Recipes, even the collard stems are used as a pickled topping for even more flavor. Cook the greens low and slow to keep them tender but not mushy," says Richards. "Just reheat them with a touch of water or reserved cooking liquid."
One bunch of large collard greens is 8 to 10 large leaves or 1 1/2 to 2 pounds. One bunch of baby collard greens is 12 to 16 leaves, about 1 1/4 pounds. Don’t use a bunch that’s larger than 2 pounds or the leaves will be tough and bitter and the stems woody.