New Year’s Day menu is always pork (because they push forward with their hoofs), black eyed peas for luck, and collard greens for money. We always throw in some cornbread for good measure and kick off the year with a tradition-filled meal with our family. This is how we prepare our collard greens, and we wish you a year filled with lots of luck, money and JOY!

2 pounds collard greens
1 quart chicken stock
1 smoked ham hock or shank 1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar 1/2 teaspoon sugar
1/2 teaspoon kosher salt
freshly ground black pepper to taste

Remove the tough bottom stems from the greens and cut the leaves
into 1” strips.

Pour the chicken stock into a large pot and bring to a boil over high heat. Add the greens and stir until wilted, about 2 minutes.

Add the ham hock, reduce the heat to medium, and add the pepper flakes and the vinegar. Cook, partially covered, until the greens are very tender and the broth is full flavor - about 45 minutes. Season with the sugar, salt, and pepper. If there is excess liquid in the bottom of the pot, turn the heat up to high until boiling, then turn down to simmer until liquid has reduced to a few Tablespoons.

Transfer the hock to a bowl and cool. When the hock has cooled, remove the skin, fat, and gristle. Cut the resulting lean ham into small pieces. Add back to greens and serve warm.