1 bunch fresh collards
4 cups low sodium chicken broth
4 cups water
1 medium onion
3 cloves garlic
1 bunch scallions (spring onions)
1 pack hog jowl
1 tbsp. white vinegar
1 tbsp. sugar
1 tbsp. chicken flavored Better Than Bouillon
Hot sauce
Pepper

Cut off the bottom 4-5 inches of the collard bunch. Wash collards thoroughly. Lay each leaf on a cutting board, run a sharp knife along each side of the center vein and remove, roll up leaf, slice in half, and then chop. Put collards aside in a large bowl. In a large Dutch oven, fry 4 chopped slices of hog jowl. Add chopped onion and garlic to grease and sauté until transparent. Add collards and stir around until coated with bacon grease. Add chicken stock, water, vinegar, sugar, Better Than Bouillon, and hot sauce. Let simmer for an hour, stirring occasionally. Add chopped scallions and simmer another 30 minutes. Adjust seasoning if necessary.

I cook my collards the night before I'm serving them to allow the flavors to marry well. Bake plenty of cornbread to soak up the delicious pot liquor.

Submitted by: Katherine Bailey