Simple braise, full of flavor. Sautéed with olive oil, garlic, and chicken stock, these greens make for the ultimate in southern-comfort sides. Serve as a bed for chicken prepared any which way or beside some crispy fried catfish.
Use this recipe to play with all sorts of greens beyond collards. Any dark leafy green -- turnip greens, mustard greens, swiss chard, even the fresh leaves of kohlrabi -- are deeelicious slow-cooked.
Yield: 3-4 cups
, Prep time: about 20 minutes
, Cook time: about 1 hour
1. First, clean and prep your greens: If bought
in the bag, the hard work is all finished. If you bought it by the bunch, wash each leaf, remove the stems, and coarsely chop. 2. Swirl the olive oil onto the bottom of large sauce pot. Smash your garlic with the side of a knife and throw it into the olive oil with the red pepper flakes
and ham hock; bring to medium-high heat. 3. Once the oil is hot, add half of the greens. Toss with the oil and let it begin to wilt. Now, add the rest of the greens to the pot, coat with the oil, and sauté until all of it cooks down. 4. After the greens have reduced by half, season with salt and
pepper and nutmeg, and pour over the chicken stock. Cover with a lid and reduce the heat
to low; let simmer for half an hour, or until tender. Turn off the heat, serve, and enjoy!
Tips + Tricks
**Smoked ham hocks are available at most grocery stores. They are usually available near the cured and cottage hams, but ask your butcher for help if need be. You could altogether substitute diced bacon or any piece of smoked ham for a hock too. Know that any bacon or hunk of smoked ham certainly will lend saltiness to the greens -- so season lightly with salt as you cook them!