Collards Stew with Pork Two Ways

This started off as a Bittman recipe, but as with all really good food, it evolved into something slightly different. I had a lot of leftover stuff in the fridge. Specifically, I had a meaty pork bone leftover from a couscous recipe and 3/4 of a beer that I opened and then realized I didn't want. Adding them to the recipe meant that it was no longer a quick one, but also added immeasurably to the depth of the flavor.

Serves 6-8

2 Tbl butter
2-3 onions, chopped (I used a mix of red and yellow onions)
1 pound (or so) meaty pork bone (mine was from a shoulder roast)
1 pound smoked pork hock
2 pounds collards, sliced into thick ribbons
1 beer
4 1/2 cups water or stock
salt and pepper to taste

Melt the butter in a large pot. When it is melted add the onions, pork bone, and ham hocks. Saute until the meat on the bone is brown and the onions are softened.

Start adding collards to the pot in batches stirring with each batch. Once all the collards are added, add the beer and water or stock. Bring to a boil. Turn down to a gentle bubble and simmer for 30 minutes.

Pull the meat out and let cool until it can be handled. Strip the meat from the bones and chop. Return the meat to the pot along with any juices and toss the bones. Continue to simmer until the meat is fully cooked, usually no more than an extra 10 minutes or so at this point.

Adjust seasoning and serve with hot sauce.