Nothing says Southern comfort food better more collard greens with ham hocks. In this recipe, braised ham hocks are simmered in with the greens, removed, shredded, and added back to the pan to lend a smoky, delicious flavor to the dish. Serve with cornbread or fresh bread to soak up the potlikker.

Gather up your ingredients.

NOTE: Be sure to thoroughly wash the greens. You can use collards, turnip greens, Swiss chard, mustard greens, etc. but they hold a lot of sand. I added turnip greens to this dish and while the collard rinsed off nicely, the turnip greens needed an extra wash.

Heat a large pan or dutch oven on medium high, add the avocado oil and when hot, add the smoked ham hocks, searing on all sides. This is should take about 8-10 minutes.

Remove the ham hocks and set aside to cool.

Turn the heat down to medium and add the onions, cooking until very soft and brown, about 10 minutes.

Add the garlic, and cook until golden brown.

Add the beer, stir together, scrape up all of those delicious brown bits of flavor, and reduce until most of the liquid is gone, about 20 minutes.

Pour in the chicken broth and then add 1/3 of the greens. Add the ham hocks back to the pan, placing them on top of the greens. As greens wilt, continue to add another third, and then the final third, stirring everything together.

Set the pot to simmer and cover most of the way but allowing steam to escape.

Simmer for about an hour, until the ham hocks are tender.

Remove the ham hocks and let cool while continuing to simmer the greens.

When the ham hocks are cool enough to handle, peel off the skin and fat and remove the meat from the bones. Shred the meat and return it to the pan. (Discard the skin, fat, bones.)

Simmer for another 15 minutes, uncovered.

Remove from heat, add the vinegar and serve.

To store leftover collard greens with ham hocks, cool completely and keep in a sealed container in the refrigerator for up to 4 days.

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