Braised Collard Greens

Steps

1. 1

   Heat vegetable oil in a large Dutch oven (at least 7 1/4 quarts) over medium heat until shimmering.

2. 2

   Add smashed garlic cloves and cook, stirring occasionally, until fragrant, about 1 minute.

   Start 1-minute timer
3. 3

   Add 8 cups of water and the ham hocks to the pot.

4. 4

   Increase heat to high, cover, and bring to a boil.

5. 5

   Continue to boil, covered, until the water has turned slightly opaque and is reduced by about half, about 45 minutes.

   Start 45-minute timer
6. 6

   While the ham hocks cook, prepare the collards: Using a sharp knife, remove the stem and central vein from each leaf.

7. 7

   Stack 4 or 5 leaves, roll them lengthwise, and slice the roll crosswise to create 1/2-inch ribbons. Repeat with the remaining collards.

8. 8

   Transfer the ribbons to a large bowl and cover with cool water. Swish with your hand to dislodge grit. Repeat with fresh water as needed until grit no longer appears in the bottom of the bowl. Remove collards from water and set aside.

9. 9

   Add the prepared collards, the remaining 4 cups of water, chicken broth, pepper, and cayenne to the pot (it will be full) and cover.

10. 10

    Cook until the collards wilt, about 4 to 5 minutes.

    Start 5-minute timer
11. 11

    Stir well, then cover and continue to boil, turning the ham hocks and stirring halfway through cooking, until the collards are very tender, about 1 1/2 hours.

    Start 2-hour timer
12. 12

    Check the liquid level: If the liquid is more than 2 inches deep, continue to cook uncovered until reduced to about 1 inch (about 30 minutes). If it is less than 1 inch deep, add enough water to measure 1 inch.

    Start 30-minute timer
13. 13

    Transfer the hocks to a cutting board and let them cool for 10 minutes.

    Start 10-minute timer
14. 14

    Remove the meat from the bones, chop the meat, and stir it back into the collards; discard the skin and bones.

15. 15

    Season the collards with salt to taste and serve.