Braised Collard Greens
Serves 4 as a side dish
Ingredients
- canola oil to coat stockpot
- ½ cup salt pork, ham hock, fatback or bacon, cubed
- 1 small white (or ½ medium) Spanish onion, thinly sliced
- 2-3 garlic cloves, sliced
- 3 bunches fresh collard greens, chopped
- 2 cups chicken stock (or enough to cover greens in stockpot)
- 1 cup apple cider vinegar
- 1 tbsp ground ginger
- 1 tbsp curry
- 2 tbsp sugar
- salt & black pepper to taste
How-to
- Coat the bottom of a stockpot with canola oil
- Add salt pork, ham hock or bacon and brown over medium heat, about 10 minutes, stirring occasionally
- Add onions and garlic and cook about 5 minutes
- Increase heat to medium-high and add apple cider vinegar and enough chicken stock to cover greens
- Add ginger, curry, sugar, salt and pepper
- Chop collard greens and wash in cold water, agitating with your hand to remove dirt. Remove from water and add to pot
- Cover, lower heat, and braise for 20-30 minutes (depending on how much "bite" you like in your greens)
- Check seasonings. Spoon into a serving dish and add a small amount of the braising liquid
Serving Suggestion - Makes a great side dish for Skillet Fried Chicken