Ingredients:

  • 5 kg (3.3 lbs) Smoked Ham Hocks (2 medium hocks)
  • 30 ml (2 tbsp) Vegetable Oil or Bacon Grease
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 5 L (6 cups) Low-Sodium Chicken Stock or Water
  • 15 ml (1 tbsp) Kosher Salt
  • 5 ml (1 tsp) Freshly Ground Black Pepper
  • 5 ml (1 tsp) Crushed Red Pepper Flakes
  • 450 g (1 lb) Fresh Collard Greens, stemmed and chopped
  • 450 g (1 lb) Fresh Mustard Greens, stemmed and chopped
  • 420 g (0.9 lb) Fresh Turnip Greens, stemmed and chopped
  • 30 ml (2 tbsp) Apple Cider Vinegar, divided
  • 5 ml (1 tsp) Granulated Sugar (optional)

Instructions:

  1. Wash Thoroughly: Fill a clean kitchen sink or large basin with cold water. Submerge the greens entirely. Agitate vigorously to release sand and dirt (this may require 3–4 changes of water) until the water runs clear.
  2. Stem and Chop: Remove the thick centre ribs from the collard and turnip greens. Stack the leaves, roll them tightly (chiffonade style), and chop them into roughly 1-inch strips.
  3. Spin/Dry: Drain the greens well and use a salad spinner or kitchen towel to remove excess moisture. Set aside.
  4. Sear the Hocks: Heat the oil or bacon grease in a Dutch oven over medium-high heat. Sear the ham hocks on all sides until nicely browned (3–4 minutes per side). Remove the hocks and set aside.
  5. Sauté Aromatics: Reduce heat to medium. Add the onion and sauté until softened (5 minutes). Add the minced garlic and crushed red pepper; cook until fragrant (1 minute).
  6. Deglaze and Build Potlikker: Return the ham hocks to the pot. Pour in the chicken stock (or water) and add the salt and pepper. Bring the liquid to a rolling boil.
  7. Add the Greens: Once boiling, reduce the heat to low. Add the chopped greens to the pot in batches, stirring gently as they wilt. The pot will look overflowing initially, but the volume will reduce significantly.
  8. The Long Simmer: Cover the pot partially and maintain a very gentle simmer. Cook for 1 hour 45 minutes, or up to 2 hours, stirring occasionally. The greens should be very tender, and the ham hocks should be falling apart.
  9. Adjust the Meat: Once tender, remove the ham hocks. Shred the meat, discarding the bones and excess fat/skin. Return the shredded meat to the pot.
  10. Balance the Flavour: Stir in the 30 ml (2 tbsp) of apple cider vinegar and the granulated sugar (if using). Taste the potlikker and adjust salt/pepper as needed. The final flavour should be smoky, savoury, and slightly sharp.
  11. Serve: Ladle the greens and a generous amount of potlikker into serving bowls, ideally alongside hot cornbread.