Ingredients
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8 cups low-sodium chicken broth
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1 tablespoon reduced-sodium beef concentrate, such as Better Than Bouillon
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1 ham bone or ham hock
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1 large onion, coarsely chopped
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3 pounds collard greens, stemmed and chopped (24 cups)
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¼ teaspoon ground pepper
Directions
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Combine broth, beef concentrate and ham bone (or ham hock) in a large pot. Bring to a boil over high heat.
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Add onion and collard greens to the pot and reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the collards are very tender, about 1 hour.
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Transfer the ham bone (or hock) to a cutting board with tongs or a slotted spoon. When cool enough to handle, pull off and shred or dice any meat clinging to the bone. Stir the meat into the greens. Season with pepper.
