Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and this soup - a riff on yaka-mein that starts with a pot of collards and a generous pour of bourbon - is no exception.
4 large hard-cooked eggs, peeled and halvedHow to Make ItUsing a sharp knife, remove stems from collard greens. Cut leaves into 2-inch squares , and rinse in cold water.Heat olive oil in a 4-quart stockpot over medium. Add bacon; cook until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in pot. Crumble bacon, and set aside.Add onions and garlic to hot drippings in pot, and cook over mediumv, stirring often, until golden brown, about 25 minutes.
Add bourbon and vinegar, and cook, stirring and scraping up browned bits on bottom of pot, until liquid is reduced by half, about 30 seconds. Add 8 cups cold water; bring to a simmer.Add salt and pepper to soup. Add collards in large handfuls, stirring each addition until wilted, 2 to 3 minutes, before adding next handful. Return to a simmer; cover and cook until collards are tender, about 1 hour.Remove ham hocks; cool slightly. Pull meat from bones, and chop meat. Discard bones and skin.
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