Braised Smoked Collard Greens With Pepper Vinegar Recipes

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QUICK COLLARD GREENS



Quick Collard Greens image

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

1 smoked ham hock (about 1/4 pound)
3 pounds (about 4 bunches) collard greens, stalks removed, leaves cut into 1-inch pieces
3 tablespoons white-wine vinegar
Coarse salt and ground pepper
Hot sauce, for serving (optional)

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

BRAISED COLLARD GREENS WITH SMOKED PORK



Braised Collard Greens with Smoked Pork image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 6

6 pounds fresh collard greens, tough stalks and ribs removed and leaves roughly torn to bite-sized pieces
1 cup packed dark brown sugar
1 cup tarragon vinegar
1/2 yellow onion, thinly sliced
1 cup pulled pork
4 cups pork broth

Steps:

  • Add the collard greens, sugar, vinegar, onion, pulled pork, pork broth and 1-gallon cold water to a stock pot.
  • Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the greens are very soft and tender, 45 minutes to 1 hour.
  • Use a slotted spoon or tongs to divide the collards among bowls and serve hot.

BRAISED COLLARD GREENS WITH BACON



Braised Collard Greens with Bacon image

Provided by Kelsey Nixon

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 large bunches collard greens
4 ounces thick-cut bacon, chopped
1 yellow onion, thinly sliced
Pinch red pepper flakes
1 tablespoon canola oil, if needed
6 cloves garlic, minced
2 cups low-sodium chicken broth
1/4 cup dry white wine
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly cracked black pepper

Steps:

  • Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
  • Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
  • Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
  • Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.

COLLARD GREENS & HAM - BEER BRAISED



Collard Greens & Ham - Beer Braised image

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

2 Tbsp bacon grease (or light margarine)
2 Tbsp garlic infused or extra virgin olive oil
2 large onions, halved and cut into strips
2 tsp salt
1 Tbsp freshly cracked black pepper
7 lb collard leaves - or - (2) 1 1/2 to 2 lb bags of cut collard greens
1 lb ham chunks from a cured bone-in ham
1 ham bone, if you have one (i don't use smoked ham hocks)
2 tsp crushed pepper flakes
6 c chicken stock or low-sodium chicken broth, divided
1 c beer
1 Tbsp sugar, or more to taste
5 dash(es) red tobasco (optional)
5 dash(es) green tobasco (optional)

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.

SPICY BRAISED COLLARD GREENS



Spicy Braised Collard Greens image

Braised greens are about as Southern as it gets. In the summer I like to add a heap of diced garden tomatoes for another level of flavor, but it's just as good without. Feel free to use any mix of greens you can get your hands on - collard greens, turnip greens, mustard greens, and Swiss chard would all work well. Bonus points if you use the leftover sweet potato greens from the sweet potato casserole. That's what Southern cooking is all about!

Provided by Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

8 ounces smoked bacon, cut into thin strips (lardons)
1 cup diced onions
4 pounds collard greens, rinsed well but not dried
Kosher salt, to taste
Freshly ground black pepper
2 cups chicken stock
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon red pepper flakes, or to taste
Hot pepper vinegar, for serving

Steps:

  • In a large Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until just crisp, 10 to 15 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 3 tablespoons of the bacon drippings and lower the heat to medium. Add the onions and cook until tender and translucent, 3 to 5 minutes.
  • While the bacon and onions are cooking, prepare the greens. To remove the thick, woody stems that run down the center of the leaves, hold the base of the collard stem in one hand. Wrap your other hand around the bottom of the stem, directly under the leaf (like you are holding a baseball bat). In one firm motion, quickly slide your hand up the stem, removing the leaf in one swift movement. To chop the leaves, stack a few on top of each other and roll up like a cigar. Slice the roll into 1-inch pieces, rotate, and give another good chop. Continue until all the greens are chopped.
  • Increase the heat of the Dutch oven to medium-high. Add a few large handfuls of greens at a time - stirring constantly to allow each batch to wilt for a few moments - until you can fit all of the greens into the pot. Continue to saute the greens for 3 to 5 minutes, until bright green and wilted. Season with a very generous pinch of kosher salt and a few big grinds of freshly ground black pepper. Add the chicken stock, vinegar, sugar, and red pepper flakes to the greens and stir until combined. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 45 minutes.
  • Add the cooked bacon to the greens and simmer an additional 15 minutes. Taste for seasoning (don't be afraid to be generous with the salt). Serve with hot pepper vinegar on the side.

BRAISED COLLARD GREENS



Braised Collard Greens image

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

2 tablespoons unsalted butter
3 cloves garlic, smashed
1 large onion, chopped
Kosher salt and freshly ground pepper
1 tablespoon Cajun seasoning
3 smoked ham hocks (about 1 1/2 pounds)
4 cups low-sodium chicken broth
2 large bunches collard greens (about 3 pounds), chopped
1 cup apple cider vinegar

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 SMOKED COLLARD GREENS WITH PEPPER VINEGAR



Braised Smoked Collard Greens With Pepper Vinegar image

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory. From chef Mashama Bailey.

Provided by Mashama Bailey

Number Of Ingredients 12

1 cup apple cider vinegar
1⁄4 cup sugar
1⁄4 cup thinly sliced serrano chiles
1 pound pecan wood chips
7 pounds collard greens, stemmed and washed
1½ cups chopped red onions
1½ cups chopped white onions
1½ cups thinly sliced leeks, white and light green parts
1 large shallot, sliced
1 quart olive oil
Salt
8 cups water

Steps:

  • To make the pepper vinegar: Bring the vinegar and sugar to a boil and stir to dissolve. Add the chiles and cool in the fridge for at least 2 hours to overnight.
  • Smoke the collards in 2 batches: Preheat the oven to 200°F. To create a smoker, use two large aluminum pans. First, heat the wood chips in a cast-iron pan over hight heat, until they begin to smoke. Remove the cast-iron pan from the heat and place the hot wood chips in one of the aluminum pans. Then, using a small but sharp knife, punch holes in the bottom of the second pan and place it on top of the first pan with the wood chips inside. Add the collards to the top pan, place in the oven, and smoke for 15 minutes. Remove from the oven and set aside.
  • In a Dutch oven, sweat the red and white onions, leeks, and shallot with 2 cups of the olive oil and a nice pinch of salt. Add the smoked collards in increments until they cook down, then add more. Once all of the collards are in the pot, add the remaining oil and 8 cups of water. Cook, covered, on low heat, until done, about 1½ to 2 hours.
  • To serve: Dress the collard greens with the pepper vinegar to taste.

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