Collard Greens Braised with Smoked Pork
The secret to good collards isn't speed; it is the patience to let the tough stems surrender. When handled correctly, the liquor at the bottom of the pot becomes just as valuable as the greens themselves.
Commit to the simmer
Wash your greens thoroughly as they carry hidden grit in the folds of the leaves. If you don't have time for a two-hour cook, look for a different vegetable.
- large heavy-bottomed dutch oven
- chef's knife
- tongs
- colander
What goes in.
- 2 lbscollard greens, rinsed and stemmed
- 8 ozsmoked pork hock or thick-cut slab bacon
- 1yellow onion, diced
- 3garlic cloves, smashed
- 4 cupschicken or vegetable stock
- 1 tbspapple cider vinegar
- 1/2 tspred pepper flakes
Rendering the fat
Start by rendering the fat from the pork in the empty pot; the leaves will then coat in this seasoned oil before the liquid is even added.
The method.
Prep the greens
Fold the leaves in half lengthwise and slice out the thick center rib. Stack the leaves, roll them like a cigar, and slice into one-inch ribbons.
Render the pork
Place the pork in the dutch oven over medium heat. Let it fry until the edges are brown and the bottom of the pot is slick with rendered fat.
Sauté the aromatics
Add the onions to the pork fat. Stir until they turn translucent and catch a light golden brown color on the edges.
Wilting
Add the greens in batches, using tongs to turn them in the pork fat until they wilt down significantly.
Simmer
Pour in the stock, add the garlic and pepper flakes, and bring to a low boil. Reduce heat to a whisper-quiet simmer, cover, and cook for at least two hours.
Finish
Remove the lid and stir in the vinegar just before serving to cut through the richness of the pork.
Other turns to take.
Vegetarian
Replace the smoked pork with smoked paprika and a splash of soy sauce to mimic the depth of the meat.
When it doesn't go to plan.
Save the liquid left in the pot; it is excellent for dipping cornbread.
If the greens are still too tough after two hours, add a half-cup of water and keep the lid tight for another thirty minutes.
Do not salt the greens until the very end, as the pork and stock often provide enough sodium.
The ones that keep coming up.
Can I use store-bought pre-cut greens?
You can, but they are often cut too small and lose their texture. If you must use them, reduce the simmering time by 30 minutes.