Skip the green beans this year at Thanksgiving and make these delicious braised collard greens instead, created by chef Isaac Stewart from Atlanta's CinéBistro.
Remove the ribs from the greens and wash them well. Chop the jalapeño finely, including the seeds. Use a food processor if desired. Add the ham hocks and jalapeño to a large pot and sauté with 1 teaspoon of the oil for 2 minutes. Add the vinegar, honey, and salt and pepper to taste. Add the stock and bring to a boil. Add the collard greens slowly. Simmer until tender, about 1 hour. They can be cooled at this point and finished later, if desired. Otherwise, sauté the remaining ingredients while the greens are simmering, and add in the final 5 minutes. In a separate pot, add the rest of the oil and sauté the bacon, garlic, and onion until tender and translucent. Add the collard greens, and stir through. Add more stock if necessary. Adjust seasonings. Simmer for 5 minutes to blend flavors. During this time, remove the hock and allow to cool briefly. When cool enough, shred the meat and add back to the greens. Discard the remaining skin and bones.