Thanks, Chef Robert Carter. Once again, remember, we’re Southern. With all of the farmers’ markets opening around this time of year, we thought a delicious use of collards would be quite timely. For years we have “dusted” our collards with pepper vinegar. Now, you just cook it right into the recipe. Mo’ bettah. Enjoy!
Cut the greens into chiffonade about 1/2 in wide and blanch in salted boiling water for 10 seconds. Drain, refresh in ice water, and squeeze dry.
Heat the oil in a large saute pan over med heat. Saute the ham and shallots – or just the shallots, if you cannot find the country ham. Deglaze the pan with the vinegar and stir in the honey. Add the stock and bring to a simmer. Hint: We like some kick to our collards. Toss in some chile flakes or dust with chipotle powder.
Add the greens and cook at a healthy simmer until tender, 10-15 min. We taste the greens to be sure they are cooked to our liking. We cooked them a bit longer. Remove the greens to a bowl using a slotted spoon. Heat the cooking liquid and lightly boil until it is reduced to about 1/4 cup. Taste and adjust seasonings. You may want to add a little more honey or vinegar. Add the butter stirring constantly until it melts. Return the greens to the pan and toss to coat.
Enjoy the collard greens.