Serves 4. Recipe is from Inglewood Farm and MarthaStewart.com.
2 tbls. vegetable oil
2 ham hocks, about 1.5 lbs. total, with several 1/2-inch slits cut in them
1 medium onion, chopped
3 to 4 bunches of collard and/or mustard greens, rinsed and chopped
3 (14.5-oz.) cans chicken broth
2 garlic cloves, minced
1 bay leaf
1/2 tsp. dried thyme
1⁄8 to 1/4 tsp. cayenne pepper
Cooked white rice, for serving
1. In a large pot, heat oil over medium heat. Add the ham hocks and onion. Cook until the onion has softened, about 10 minutes.
2. Add greens and cook, stirring frequently, until wilted, about 7 to 9 minutes. Add broth, 6 cups of water, garlic, bay leaf, thyme and season with salt and cayenne.
3. Bring to a boil, reduce to a simmer, and cook for 21/2 hours, or until hocks and greens are tender.
4. Remove ham hocks and shred the meat, discarding skin and bones. Return the meat to the pot. Remove and discard bay leaf. Serve over rice.