How To Make Ham Hocks & Collard Greens
Preparing a ham hock stock on the Kamado Joe Classic III ceramic charcoal grill, then braising the collards in the flavorful broth and smoky pork.
Ingredients
- 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
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