Braised Smoked Collard Greens With Pepper Vinegar Recipes

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BOOZY BRAISED COLLARD GREENS



Boozy Braised Collard Greens image

Provided by Patrick and Gina Neely : Food Network

Time 1h55m

Yield 6 servings

Number Of Ingredients 9

3 large bundles collard greens, well-washed
4 slices bacon, chopped
1/2 onion, sliced
3 cloves garlic, smashed
1/2 cup light brown sugar
3 tablespoons apple cider vinegar
4 cups chicken broth
1/2 cup bourbon
Kosher salt and freshly ground black pepper

Steps:

  • Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
  • In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
  • Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.

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 COLLARD GREENS



Braised Collard Greens image

Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.

Provided by Sarah Jampel

Categories     vegetables, side dish

Time 3h

Yield 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
2 pounds smoked ham hocks
2 onions, thinly sliced into half-moons
2 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon kosher salt, plus more to taste
1 1/2 teaspoons light brown sugar
1 1/2 cups chicken stock
1 (650-milliliter/22-ounce) bottle hard apple cider (about 2 3/4 cups)
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed and cut into 1/4-inch ribbons
Hot sauce, for serving (optional)

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
  • Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
  • Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
  • Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
  • Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
  • Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
  • Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams

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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