Best Rabbit Legs With Peas Collards And Country Ham Recipes

RABBIT LEGS WITH PEAS, COLLARDS AND COUNTRY HAM

Rabbit Legs with Peas, Collards and Country Ham image

Provided by Sam Sifton

Time 3h15m

Yield Serves 4

Number Of Ingredients 17

Ingredients

1 cup Sea Island red peas, from Anson Mills, or substitute pigeon peas
8 rabbit legs, roughly 2 ½ to 3 pounds
Kosher salt
3 tablespoons vegetable oil
1/2 cup dry white wine
2 carrots, cut into ½-inch dice, approximately 1 cup
2 large white onions, cut into ½-inch dice, approximately 2 cups
2 ribs celery, cut into ½-inch dice, approximately 1 cup
1 bay leaf
2 cloves garlic, peeled and chopped fine
2 bunches fresh collard greens, stemmed, rolled and cut into ½-inch ribbons
1 medium Spanish onion, peeled, halved and thinly sliced
1/4 pound country ham, diced, or substitute slab bacon, diced and cooked crisp
1 1/2 tablespoons grainy mustard
1 tablespoon lemon juice
4 pats unsalted butter
2 tablespoons finely chopped parsley

Steps:

Place peas in a nonreactive bowl and allow to soak overnight in refrigerator.
Preheat oven to 250 degrees.
Season rabbit legs with salt. Place large braising pan or casserole over medium-high heat and add 2 tablespoons vegetable oil. When the oil is hot and shimmering, add the rabbit and brown it on all sides, approximately 10 minutes.
Transfer rabbit to a warm platter. Deglaze pan with wine, reduce to syrup, then add carrots, white onions, celery and bay leaf to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to the pan on top of the vegetables, and add water almost to cover legs. Cover pan and braise in oven for 1½ to 2 hours. Meanwhile, prepare peas and collards.
Fill a heavy-bottomed 3-quart stock pot with water and simmer over medium-high heat. Drain peas and add to pot. Return liquid to a simmer. Reduce heat to low, partly cover pot and simmer gently until peas are tender, stirring occasionally, about one hour. Place aside.
In a wide sauté pan set over medium heat, sweat garlic and collards with a splash of water until greens are soft. Remove from pan and reserve.
Remove braising pan from oven. Legs should be soft, almost falling off the bone. Transfer to a warm platter and keep covered. Strain braising liquid and reserve in a smaller pot.
Put another pan over medium-high heat and add the remaining oil. When it shimmers, add sliced Spanish onions and cook until soft. Add 1 cup or more of braising liquid, then rabbit legs, and heat through.
Wipe the collards pan clean and set over medium-high heat. Add peas, collards and diced ham. Add a splash of braising liquid and cook until it evaporates. Transfer collards and peas to a warmed serving pan.
Remove legs from pan and place on top of collards. Add mustard and lemon juice to remaining sauce. Taste and add more salt if necessary. Whisk butter into pan. Pour pan sauce over rabbit legs and garnish with chopped parsley.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 22 grams, Carbohydrate 26 grams, Fat 36 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 1080 milligrams, Sugar 8 grams, TransFat 0 grams

SLOW-COOKER COLLARD GREENS WITH HAM

Slow-Cooker Collard Greens with Ham image

When it comes to greens, collards tend to live in the shadow of lettuce, spinach and even kale-except in the South. There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. One classic debate: Should collards be cooked until silken or left with a bit of texture? That's what we love about this recipe-it features all the rich savory flavor of the classic dish but is prepared using a simplified set-it-and-forget-it method that leaves room for customization. Those who like their collards meltingly tender should let their greens stew together with the ham bone and other ingredients until the six-hour point, while those who prefer a more toothsome texture can stop at four. So if you've been leaving collard greens on the grocery display, consider this your easy entry to enjoying this under-the-radar-but-totally-terrific veggie!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h30m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 cooked ham bone (1 to 2 lb), with remaining meat still attached
2 cups thinly sliced onions
1/2 teaspoon red pepper flakes
5 cloves garlic, chopped
1 tablespoon packed brown sugar
2 cups Progresso™ chicken broth
1 1/2 lb collard greens, ribs removed, cut in 1-inch strips (about 3 bunches)
1 teaspoon apple cider vinegar

Steps:

Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Cook ham bone in oil 4 to 6 minutes, turning several times, until browned on all sides. Transfer to slow cooker.
Add remaining tablespoon of vegetable oil to same skillet. Add onions and pepper flakes; cook over medium heat 2 to 4 minutes, stirring frequently, until beginning to brown. Add garlic and brown sugar; cook 1 minute. Stir in broth; heat just to simmering. Stir in greens, a few handfuls at a time, until wilted slightly.
Pour mixture around ham bone in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until collards reach desired tenderness. Remove bone; chop ham from bone, and stir into greens. Stir in vinegar.

Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 3/4 Cup, Sodium 220 mg, Sugar 3 g, TransFat 0 g

SOUTHERN STYLE COLLARD GREENS

Southern Style Collard Greens image

Southern-style greens like my mama use to make.

Provided by tybright31

Categories Side Dish Vegetables Greens

Time 4h15m

Yield 10

Number Of Ingredients 9

Ingredients

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g

RABBIT EGS WITH PEAS, COLLARDS AND COUTRY HAM

RABBIT EGS WITH PEAS, COLLARDS AND COUTRY HAM image

Categories Vegetable Dinner

Yield 4 people

Number Of Ingredients 16

Ingredients

1 cup Sea Island red peas, from Anson Mills, or subsitute pigeoon peas.
8 rabbit legs, roughly 2 1/2 to 3 pounds
Kosher salt
3 tablespoones vegetable oil
1/2 cup dry white wine
2 carrots, cut into 1/2-in. dice, approx. 1 cup
2 ribs celery, cut into 1/2-in. dice, approx. 1 cup
1 bay leaf
2 cloves garlic, peeled and chopped fine
2 bunches fresh collard greens, stemmed, rolled and cut into 1/2-in. ribbons
1 medium Spanish onion, peeled, halved and thinly sliced
1/4 lb. country ham, diced, or substitute slab bacon, diced and cooked crisp
1 1/2 tablespoons grainy mustard
1 tablespoon lemon juice
4 pats unsalted butter
2 tablespoons finely chopped parsley.

Steps:

1. Place peas in a nonreactive bowl and allow to soak overnight in refrigerator. 2. Preheat oven to 250 degrees. 3. Season rabbit legs with salt. Place large braising pan or casserole over medium-high heat and add 2 tablespoons vegetable oil. When the oil is hot and shimmering, add the rabbit and brown it on all sides, approx. 10 min. 4. Transfer rabbit to a warm platter. Deglaze pan with wine, reduce to syrup, then add carrots, white onions, celery and bay leaf to pan. Saute' until softened and lightly browned, about 10 min. Return rabbit to the pan on top of the vegetables, and add water almost to cover legs. Cover pan and braise in oven for 1 1/2 to 2 hours. Meanwhile, prepare peas and collards. 5. Fill a heavy-bottomed 3-quart stock pot with water and simmer over medium-high heat. Drain peas and add to pot. Return liquid to a simmer. Reduce heat to low, partly cover pot and simmer gently until peas are tender, stirring occasionally, about one hour. Place aside. 6. In a wide saute' pan set over medium heat, sweat garlic and collards with a splash of water until greens are soft. Remove from pan and reserve. 7. Remove braising pan from oven. Legs should be soft, almost falling off the bone. Transfer to a warm platter and keep covered. Strain braising liquid and reserve in a smaller pot. 8. Put another pan over medium-high heat and add the remaining oil. When it shimmers, add sliced Spanish onions and cook until soft. Add 1 cup or more of braising liquid, then rabbit legs and heat through. 9. Wipe the collards pan clean and set over medium-high heat. Add peas, collards and diced ham. Add a splash of braising liquid and cook until it evaporates. Transfer collards and peas to a warmed serving pan. 10. Remove legs from pan and place on top of collards. Add mustard and lemon juice to remaining sauce. Taste and add more slat if necessary. Whisk butter into pan. Pour pan sauce over rabbit legs and garnish with chopped parsley.