We are so lucky to live near several producers of piggie goodness; thanks to the Co-Op and Amaltheia (a family-run organic goat dairy that started raising pigs to eat the whey left over from cheesemaking) for this gorgeous ham hock. I simmered it with a few basics (thanks to a Joy of Cooking recipe), then added three huge bunches of greens: two collards and one Swiss chard, but any will do.
A slow cooked dish like this gets better with time, so make it in advance and stash it in the fridge. When you’ve gathered a friend or two, and procured the finest loaf of crusty bread you can get your hands on (thanks Wild Crumb!), reheat on the stove for a hearty lunch or dinner.
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