Spanish Chickpea Stew – Garden & Gun

Ingredients

• 1 pound dried garbanzo beans (chickpeas)
• 1½ pounds collard greens
• 6 ounces salt pork, cut into ½-inch cubes
• 2 large onions, finely chopped (2 cups)
• 2 garlic cloves, minced
• 1 cup canned crushed San Marzano tomatoes
• 1 fresh or dried bay leaf
• 1 teaspoon pimentón (smoked sweet paprika)
• 1 ham hock
• Kosher salt
• 2 teaspoons sherry vinegar