It's nothing fancy. But for the love of God, I can't explain why I LOVE this dish a lot.
No measurement for the ingredients in this recipe, simply use your best guess when cooking.
- Collard greens, cut into 1 to 1 1/2 inch length
- Ham hock
- Bouillon cube
- Garlic powder
- Chili flakes
- Salt and pepper
- Pickled chili pepper juice (optional, picture below)
- Fill a large pot with water, enough to completely submerse the ham hock and add chili flakes, bouillon cube and garlic powder. Bring to boil over medium high heat, cover and simmer until the meat falls off the bone (about 1-2 hours). Discard the bone.
- Rinse the collard greens, add into the the the pot. Cover and continue cooking for about 45 minutes. Season with salt and pepper. Serve hot in the bowl. If desired, drizzle some pickled chili pepper juice over the soup
(Photo's borrowed from this website)