Braised Collard Greens With Smoked Pork Recipes

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.

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.

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.

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.

Steps:

• Heat a large pot over medium-high heat. Add the bacon and render until you have enough fat to saute the garlic and onions. Add the garlic and onions and saute until soft, about 5 minutes. Add the pinch red pepper flakes and season with salt and pepper and cook for 1 minute more. Add the greens in handfuls, adding more as the greens start to wilt, tossing with tongs until all the greens are wilted down. Add the chicken stock and cover. Cook until the greens are tender, about 10 minutes.

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.

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.

Steps:

• Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
• Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
• Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
• Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
• Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.