Southern collard greens with smoked ham hock

Step 1: Simmer the 1 smoked pork ham hock in the 6 ¼ cups water, covered, for 1 hour to make a smoky broth.

Step 2: Meanwhile strip the leaves of the 2 ⅝ lb collard greens (or spring greens) from the stems, wash in three changes of cold water and cut into 3 cm ribbons.

Step 3: Heat the 1 tbsp vegetable oil in a large pot and fry the 1 onion for 6 minutes, then the 4 cloves garlic and ½ tsp dried chilli flakes for 1 minute.

Step 4: Add the greens in handfuls, letting each wilt, then pour in the hock and its broth with the 2 tbsp cider vinegar and 1 tsp sugar.

Step 5: Simmer half-covered for 45–60 minutes, until the greens are very tender and the hock meat falls off the bone. A common mistake is cooking them briefly like spinach; collards need time.

Step 6: Shred the hock meat back into the pot, discard skin and bone, and season with 1 tsp salt and ½ tsp black pepper. Serve with the pot likker and pepper vinegar or hot sauce.