Collard Greens

Serves: 6

12 ounces or 2 bunches collards, cut into ½ -inch strips
1 ½ oz butter
8 strips bacon
1 Ham Hock
1 yellow onion, sliced
2 quarts Chicken Stock
Salt, to taste
Pepper, to taste

Trim and wash collard greens. Render fat from 8 strips of bacon, remove and reserve bacon. Add onions and sauté until lightly browned. Add collard greens to stockpot and sauté briefly. Add the stock, the reserved bacon and ham hock. Bring to a boil, reduce heat and let simmer for 1 hour. Season to taste.

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