COLLARD GREENS & HAM - BEER BRAISED
I didn't even begin to like greens until I was 50 years old. I tried them a few times thinking that real country cooks would make them taste good - not to me. In my mind I had an idea that greens could taste good if made according to MY taste. Okay, so in my attempt to make greens palatable to me I chose collards and these, I...
Provided by Donna Graffagnino
Categories Vegetables
Time 3h30m
Number Of Ingredients 14
Steps:
- 1. If using fresh collard leaves, strip the leaves from the center stalk and if some of the larger leaves have thick veins, strip the green parts away. You can either do like I did the first few times and tear each leaf, one by one into 2 inch pieces, or you can do it the fast way.
- 2. First, whether using pre-washed greens in a bag, or fresh greens, wash well and rinse, wash again in fresh water and rinse again, and repeat one more time. Put the rinsed greens to a large colander and drain the water, then start stacking about 8-10 leaves on top of each other, roll them up and using a sharp knife cut the rolls into strips as narrow or wide as you like. This is called chiffonade (shif-a-nod.) To keep the strips from being too long, I also cut the rolls in half.
- 3. Now comes the good part. In a very large stock pot, heat the bacon grease (or margarine) and olive oil, add the onions, salt & pepper, saute until onions begin to soften and just starts to caramelize. (Note, if you are using a smoked ham hock, you must cook down the hock first in water and onions for 1 hour. This is another reason I like the cured ham bone because I prefer the chicken stock and a less smoky flavor.)
- 4. To the softened onions add the ham bone, 4 cups of chicken stock, beer, garlic, pepper flakes, and sugar. Add as many green as you can get into the pot, cover and let cook down about 5 minutes. Add more greens, repeat until all greens are in the pot. Let them cook down for about 15-20 minutes.
- 5. Add the ham chunks and both Tobasco flavors, if using, stir well and simmer on low heat for 1 hour. Check liquid level while they're simmering and add remaining chicken stock if needed. Taste pot liquor and adjust seasonings if needed.
- 6. Stir, cover and simmer another hour or more as needed to reach the desired tenderness of greens that you like. Taste again and re-season if needed. Serve with pepper vinegar for extra kick and hot buttered corn bread.
- 7. *NOTES: If you like smoked ham hocks then by all means use that. I prefer ham chunks from a cured ham. If you don't have olive oil use butter or margarine. Tobasco is optional, sometimes I use it sometimes I don't. Sometimes I put chopped bell peppers in with the onions, depending on my mood.
- 8. You can pressure can these for enjoying all year long. Follow the directions on your pressure canner. DO NOT use a hot water bath method.
BRAISED COLLARD GREENS
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
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
BRAISED COLLARD GREENS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.
ALE-BRAISED COLLARDS WITH HAM
This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives them even more succulence.
Provided by Kim Severson
Categories main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium heat. Add onion and garlic and sauté, stirring occasionally, until onion is softened and just starting to color, 10 to 12 minutes.
- Add 1 teaspoon salt, the red pepper flakes and the brown sugar; stir to combine. Add beer and cook, scraping up any browned bits from bottom of pan. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 3 minutes.
- Add 2 cups water, the apple cider vinegar, the ham hock and the collard greens; stir to combine. Cover pot, raise heat to high, and bring to a rolling boil. Stir collards thoroughly to incorporate flavors, then reduce heat to low and simmer, stirring every 30 minutes, until collards reach desired tenderness, at least 30 minutes but preferably up to 2 hours. Remove ham hock; pull off and chop meat and return to pan, or discard if desired. Season with salt and pepper.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 943 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED COLLARD GREENS
Smoked ham hocks are the key ingredient to these tender braised greens. Inexpensive and full of flavor, these meaty pork knuckles typically require long, low simmering to release their smokey flavor, but if you have an Instant Pot they soften up in no time flat.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
- Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.
BRAISED COLLARD GREENS
Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Remove the tough stems from the collardleaves. Finely slice the stems crosswise.Stack a few leaves on top of each other andcut into 1 1/2- to 2-inch pieces. Repeat with allleaves. You'll have 8 packed cups.
- Heat a 10-inch saute pan over high heat.Swirl in the oil and add the onion, bacon,and red pepper flakes. Fry until the onion issoft and the bacon is beginning to renderits fat and crisp up, about 13 minutes.
- Add the greens, 2 cups at a time. Stir into theonion mixture as you add. They will collapseand shrink in the heat.
- When all the greens are in the pan and theheat has returned to sizzling high, pour inthe vinegar. Stir to evaporate. Cover andlet the greens cook over low heat until justtender, 10 to 15 minutes. Add a bit of wateras needed to keep the greens from burning.Add salt to taste and serve.
COLLARD GREENS WITH HAM HOCKS
There are a lot of dimensions to these collard greens: smoky pork, a little bit of acidic vinegar, and sweet cane syrup. That's real, true Southern greens.
Provided by Justin Devillier
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a heavy-bottomed pot, heat the vegetable oil. Add the ham hocks and sear on all sides. Meanwhile, prepare the collards by ripping the leaf away from the spine. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Set aside.
- When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Add half of the greens and a cup of stock so the greens begin to wilt. Season with a pinch of salt (which will also help the wilting process) and stir to combine. Then, add the remaining greens and another cup of stock and cover to steam, about 2 minutes. Add 1-2 cups more stock, to just cover the greens and ham hocks. Season with more salt and pepper, reduce heat to a simmer, and cover. Cook, 1-1½ hours.
- After 1-1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Add another ½ cup of stock, the cane vinegar, and the cane syrup to the greens. Stir, taste, and adjust seasoning if necessary. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. Serve in a bowl with bits of ham hock and plenty of the "potlikker."
BRAISED COLLARD GREENS
My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Provided by THYME4MA
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g
QUICK COLLARD GREENS
This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- In a large pot, combine ham hock, collard greens, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
- Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 7 g, Protein 5 g
BRAZILIAN COLLARD GREENS
Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards' vibrant color and satisfying crunch.
Provided by Francis Lam
Categories one pot
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Wash leaves and drain, but don't dry. Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
- In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they're all dark green, tender with a little bit of crunch. Add salt to taste.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 224 milligrams, Sugar 0 grams
SLOW-COOKER COLLARD GREENS WITH HAM
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
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
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