Ingredients
- 2 lbs collard greens, washed and chopped
- 1/2 lb smoked ham hocks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
Instructions
Method: Braising
- Preheat the EGG to 300°F/149°C for indirect cooking.
- Sauté onion and garlic in a pot with a little oil.
- Add collard greens, ham hocks, red pepper flakes, vinegar, sugar, and enough water to cover the greens.
- Braise for 2-3 hours, stirring occasionally until greens are tender.
