BRAISED COLLARD GREENS

Braised Collard Greens image

Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.

Provided by Sarah Jampel

Categories vegetables, side dish

Time 3h

Yield 8 servings

Number Of Ingredients 13

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Ingredients

3 tablespoons olive oil
2 pounds smoked ham hocks
2 onions, thinly sliced into half-moons
2 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon kosher salt, plus more to taste
1 1/2 teaspoons light brown sugar
1 1/2 cups chicken stock
1 (650-milliliter/22-ounce) bottle hard apple cider (about 2 3/4 cups)
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed and cut into 1/4-inch ribbons
Hot sauce, for serving (optional)

Steps:

Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams