PAN-FRIED COLLARD GREENS

Pan-Fried Collard Greens image

Provided by Priya Krishna

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

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2 pounds collard greens, stems removed
1 tablespoon distilled white vinegar
1 tablespoon kosher salt (Diamond Crystal)
1 pound smoked Cajun or regular turkey, preferably neck or wings, cut up
1 pound ham hock, sliced (see Tip)
2 large yellow onions, coarsely chopped
1 to 2 habanero peppers, stemmed and halved
6 cups unsalted chicken broth, store-bought or homemade
1 tablespoon chicken seasoning base, such as Knorr or Better Than Bouillon
1 tablespoon seasoned salt
1 chicken-flavored bouillon seasoning cube, such as Maggi (optional)
4 ounces dried barracuda or other fish (optional), rinsed, skin removed and broken into chunks
1/2 cup olive oil
Cooked rice, for serving

Steps:

Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.