A big pot of classic bacon-flavored, ham hock-essenced collard greens is the perfect thing to serve at your family dinner or summer cookout. It's our favorite at any time!
3 (1-lb.) packages fresh collard greens
12 smoked bacon slices,
chopped 2 medium-size yellow onions
chopped 3 garlic cloves
,minced 3 cups reduced-sodium chicken broth
1/4 cup apple cider vinegar 2 tablespoons honey
1 (12- to 16-oz.) smoked ham hock
Freshly ground black pepper
Remove and chop collard stems. Chop collard leaves. Cook bacon in a large Dutch oven over medium heat, stirring occasionally, 12 to 15 minutes or until almost crisp. Add onion, and sauté 8 minutes or until onion is tender. Add garlic, and sauté 1 minute. Stir in chicken broth and next 2 ingredients; add ham hock. Increase heat to high, and bring to a boil. Add collards in batches. Reduce heat to medium-low; cover and cook 2 hours or to desired tenderness. Remove meat from ham hock; chop meat, and discard bone. Stir chopped meat into collards. Season with kosher salt and freshly ground pepper.
Nee's Fried Chicken
1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
1 .Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.
2..Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.