INGREDIENTS
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4 pounds collard greens, rinsed
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1/2 cup chicken base, preferably Better Than Bouillon Roasted Chicken Base
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2 smoked ham hocks and 2 smoked ham shanks, split in half
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1 cup diced white onion
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1 medium white onion, quartered
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1/3 cup diced fresh jalapeño peppers
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3 whole dried cayenne peppers
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1 teaspoon freshly ground black pepper
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1 tablespoon white vinegar
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1 to 3 teaspoons sea salt, or to taste