Directions
- In a large stock pot, combine the chicken broth, Pit Boss Sweet Heat Rub, sliced onions, garlic and ham hocks. Cover and simmer for 2-3 hours, or until the ham hocks are tender. Allow to cool.
- Remove the meat from the ham hocks and chop. Add the collard greens to the broth, fully submerged, and simmer for 30-45 minutes, or until the greens are tender.
- Season to taste, add vinegar if desired.
