If you don’t have a smoked ham hock, substitute 4 ounces of: chopped smoked ham; smoked sausage; chopped smoked bacon; pancetta (no smoke flavor); 1 ham bone (no smoke flavor); or just add 4 more ounces of the bacon. If you use pancetta or a ham bone, and want that smoky flavor, add a couple of drops of liquid smoke.
1 smoked ham hock
5 slices thick slab bacon, chopped (about 6 ounces)
2 T vegetable oil
1 large onion, chopped
1 T chopped garlic
12 oz beer (1 bottle)
tabasco sauce, to taste
salt and pepper, to taste
crushed red pepper flakes, to taste
16 c loosely-packed washed greens (kale, collard, brassica mix…)
1. In a large heavy pot over medium-low heat, sweat ham hock and bacon in oil until bacon begins to render some fat. Add onions and garlic and saute until onion is tender, 5 or so minutes. Stir in beer and season with tabasco, salt, pepper, and crushed red pepper flakes.
2. Bring to the boil and stir in greens, a large handful at a time. When all greens are added, reduce heat to a simmer, cover, and cook until greens are very tender, stirring occasionally, for at least 15 minutes (collards make take a bit longer). You can cook this for a good, long time, if you like (I often let it simmer for over an hour).
3. Taste and adjust seasonings before serving.