Ingredients
18 Large Collard Leaves
½ Yellow Onion – small chop
3 Garlic Cloves – minced
6 oz. Country Ham – diced
1 ½ cups Chicken Stock
2 Tbsp. Vinegar
6 Tbsp. Honey
1 Tbsp. Brown Sugar
½ tsp. Salt
½ tsp. Pepper
¼ tsp. Red Pepper Flakes
2 Tbsp. Olive Oil
❃❃Serves 6❃❃
Preparation
Chop onion, country ham and garlic.
Cut stems out of collards and slice collards into ½ inch by 2 inch slices.
In a bowl mix chicken stock, vinegar, honey, brown sugar and red pepper flakes. Set aside.
Cook
Add oil to a medium-high pan and add country ham. Cook for 3-4 minutes.
Add onions, garlic, salt and pepper. Cook for about 3 minutes until onions are soft.
Add collards and cook while stirring until they just start to wilt.
Add chicken stock mixture and simmer on medium-low, covered, for 45 minutes.
Note: These collards are slightly sweet which is a preference of mine and my husband but if you prefer collards that are more spicy or vinegary cut back on the honey and add slightly more vinegar and/or red pepper flakes.