Ham Hocks & Collard Greens

Yield: 8 servings

• 2 ham hocks (2-2.5 lb total)
• 1 gallon water
• 1 large yellow onion, large dice
• 1 large carrot, large dice
• 3 cloves garlic, crushed
• 3 sprigs fresh thyme
• 1 bay leaf
• pinch red chile flakes

• 2 tbsp Colonial Chile Infused Oil
• 1 medium yellow onion, sliced
• 1 tbsp Cattleman’s Grill California Tri-tip Seasoning
• 2 tbsp garlic, minced
• 2 lb collard greens
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• Nobel Saltworks Hickory Smoked Salt, as needed

Build a large hot coal bed in the Kamado Joe Classic III. Stabilize the temperature at 425ºF, set up for direct grilling.

Rinse the collard greens well under cold water. Remove the ribs of all over the collard greens and slice the leaves 1/2” thick.

Combine the ham hock, onion, carrot, garlic, thyme, bay leaf and red chile flakes in a Lodge 7 quart dutch oven. Cover with one gallon of water. Simmer until the meat of the ham hock is pulling away from the bone and liquid is reduced down to 2 cups, about 90-120 minutes. Strain the liquid. Pull the meat from the bones. Discard the bones, skin, connective tissue. Chop the meat and set aside. Set aside the strained liquid in a separate container, as well.

You might also enjoy: Bacon Jam Brussels Sprouts

Return the empty dutch oven to the grill. Add the Colonial Chile Infused Oil. Add the onions and Cattleman’s Grill California Tri-tip Seasoning and cook until the onions are translucent. Add the garlic and cook one minute longer. Add the collard greens, diced ham hock meat and the reserved ham hock stock liquid. Cook until the greens are tender, about 30 minutes.

Add the vinegar and brown sugar. Stir to dissolve sugar. Taste and season the Ham Hocks & Collard Greens with Nobel Saltworks Hickory Smoked Salt, as needed.