Braised Mustard Greens

Ingredients

• 2 tablespoons vegetable oil
• 1 pound smoked ham hock
• 1 cup yellow onion – chopped
• 4 cloves garlic – minced
• 0.5 teaspoons red pepper flakes
• 2 pounds mustard greens – stems removed, chopped
• 4 cups chicken stock
• 2 cups water
• 1.5 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 1 tablespoon granulated sugar
• 2 tablespoons apple cider vinegar
• hot sauce – for serving

Instructions

1. Rinse the mustard greens thoroughly in several changes of cool water, remove tough stems, and chop the leaves into bite-size pieces.
2. Heat the vegetable oil in a large Dutch oven over medium heat. Add the smoked ham hock and brown on all sides until fragrant and lightly rendered, 5–7 minutes.
3. Add the chopped onion and cook, stirring, until translucent, 4–6 minutes. Stir in the minced garlic and red pepper flakes and cook until fragrant, 30–60 seconds.
4. Add the mustard greens in batches, tossing with tongs to wilt before adding more, 2–3 minutes.
5. Pour in the chicken stock and water, scraping up any browned bits. Stir in the kosher salt, black pepper, and granulated sugar. Bring to a simmer.
6. Reduce the heat to low, partially cover, and simmer gently until the greens are tender and the ham hock meat pulls easily from the bone, 45–60 minutes.
7. Transfer the ham hock to a board, remove skin and bone, shred the meat, and return the meat to the pot.
8. Stir in the apple cider vinegar and adjust seasoning to taste. Serve hot with hot sauce for serving.