"Is there a more harmonious marriage of deliciousness than ham hock broth and collard greens?" Asks chef todd richards. In this recipe from his cookbook soul: a chef's culinary evolution in 150 recipes, even the collard stems are used as a pickled topping for even more flavor. Cook the greens low and slow to keep them tender but not mushy, " Says richards. "Just reheat them with a touch of water or reserved cooking liquid. "
