Braised Collard GreensFrom AURORA PARK COTTAGES
Cooking Time:10 to 15 minutes
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!
- 1 pound collard greens, cleaned and stemmed
- 2 tablespoons olive oil
- 1/4 cup (about 3/4 ounce) thin strips of country ham – can’t find this in CA. Even if you leave it out, it’s delicious.
- 2 tablespoons minced shallot – shallots with collards? Dress ‘em up baby
- Pinch chile flakes – or more if you can take it.
- 1/2 cup aged sherry vinegar or more to taste
- 1/3 cup tupelo honey or more to taste – we used agave nectar and it worked just fine
- 1/2 cup smoked pork stock recipe follows
- salt and freshly ground black pepper to taste
- 1/4 cup butter
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.