Ingredients

• 2 Ham Hocks
• 16 oz Collard Greens, chopped
• 1 lb Ham Steak, chopped
• 6 oz Bacon, chopped
• 2 Russet Potatoes, cubed

• 1 Onion, diced
• Minced Garlic
• 1 tbsp Balsamic Vinegar
• 1.5 tbsp Worcestershire Sauce
• 5 cups Chicken Stock

Method

1. Simmering the Ham Hocks and Collard Greens:

1. In a large pot, combine the ham hocks and chopped collard greens.
2. Simmer the ham hocks and collard greens together over low heat for approximately 8 hours to infuse the flavors.

2. Adding Chicken Stock and Additional Ingredients:

1. After 8 hours, pour 5 cups of chicken stock into the pot, ensuring it covers the ham hocks and collard greens.
2. Add the chopped bacon and ham steak to the pot, further enhancing the savory profile of the dish.
3. Include the cubed Russet potatoes, diced onion, and minced garlic in the pot, providing additional layers of taste and texture.

3. Flavoring the Dish:

1. Pour in 1 tablespoon of balsamic vinegar and 1.5 tablespoons of Worcestershire sauce, adding a tangy and savory element to the dish.
2. Season with salt and pepper to taste.

4. Simmering and Cooking:

1. Add 1 cup of water to the pot, allowing the ingredients to simmer together for approximately 40 minutes.
2. Stir occasionally and simmer until the potatoes are cooked through and the flavors have melded together.

5. Serving:

1. Remove the ham hocks from the pot and shred the meat, discarding the bones.
2. Serve the collard greens, ham, and potatoes in bowls, ladling the flavorful broth over the top.