ROBERT CARTER'S BRAISED COLLARD GREENS

Robert Carter's Braised Collard Greens image

At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable. But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock. Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.

Provided by Julia Reed

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound collard greens, cleaned and stemmed
2 tablespoons olive oil
1/4 cup (about 3/4 ounce) country ham, cut in thin strips
2 tablespoons minced shallots
1/3 cup aged sherry vinegar
1/3 cup tupelo honey
1/2 cup Smoked Pork Stock
Salt and freshly ground pepper to taste
1/4 cup butter

Steps:

Cut collard greens into chiffonade about 1/2-inch wide and blanch in salted boiling water for 10 seconds. Drain, refresh in ice water and squeeze dry.
Heat oil in a large sauté pan over medium heat. Sauté ham and shallots. Deglaze pan with sherry vinegar and stir in honey. Add stock and bring to a simmer.
Add collard greens and cook at a healthy simmer until tender, 10 to 15 minutes. Remove greens to a bowl using a slotted spoon. Heat cooking liquid and boil until reduced to about 1/4 cup. Taste and adjust seasonings. (You may want to add a little more honey or vinegar.) Add butter, stirring constantly until it melts. Return greens to pan and toss to coat.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 346 milligrams, Sugar 16 grams, TransFat 0 grams