ALE-BRAISED COLLARDS WITH HAM
This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives them even more succulence.
Provided by Kim Severson
Categories main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium heat. Add onion and garlic and sauté, stirring occasionally, until onion is softened and just starting to color, 10 to 12 minutes.
- Add 1 teaspoon salt, the red pepper flakes and the brown sugar; stir to combine. Add beer and cook, scraping up any browned bits from bottom of pan. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 3 minutes.
- Add 2 cups water, the apple cider vinegar, the ham hock and the collard greens; stir to combine. Cover pot, raise heat to high, and bring to a rolling boil. Stir collards thoroughly to incorporate flavors, then reduce heat to low and simmer, stirring every 30 minutes, until collards reach desired tenderness, at least 30 minutes but preferably up to 2 hours. Remove ham hock; pull off and chop meat and return to pan, or discard if desired. Season with salt and pepper.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 943 milligrams, Sugar 3 grams, TransFat 0 grams
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Yeasir Ahmed
[email protected]I'm not a huge fan of collards, but I really enjoyed this dish. The ale braising process really mellowed out the bitterness of the collards, and the ham added a nice salty flavor. I would definitely make this again.
MUHAMMED NASEER NASEER
[email protected]This dish was a bit time-consuming to make, but it was worth it. The collards were fall-apart tender, and the sauce was rich and flavorful. I would definitely make this again for a special occasion.
Carlos Santos
[email protected]Overall, this was a good recipe. The collards were tender and flavorful, and the sauce was delicious. I would definitely make this again.
brenda torres
[email protected]This recipe was a bit too bland for my taste. I think next time I'll add some more spices or herbs.
Odofin Omolola
[email protected]The collards were a bit tough, even after cooking them for the full amount of time. I think I'll try cooking them for longer next time.
Eliessa Baba
[email protected]This recipe was a bit too salty for my taste. I think next time I'll use less ham or omit it altogether.
James Saitoti
[email protected]I made this dish for a potluck, and it was a huge success. Everyone raved about how tender and flavorful the collards were. I will definitely be making this again for my next party.
Online Incometips
[email protected]This was a great recipe for a weeknight meal. It was easy to put together, and it didn't require a lot of babysitting. The collards and ham were fall-apart tender, and the sauce was delicious. I would definitely make this again.
Waleed Abdur-Razzaq
[email protected]I'm not a huge fan of collards, but I really enjoyed this dish. The ale braising process really mellowed out the bitterness of the collards, and the ham added a nice salty flavor. I would definitely make this again.
Josefina Castelan
[email protected]This dish was a bit time-consuming to make, but it was worth it. The collards were fall-apart tender, and the sauce was rich and flavorful. I would definitely make this again for a special occasion.
Erick Valdez
[email protected]Overall, this was a good recipe. The collards were tender and flavorful, and the sauce was delicious. I would definitely make this again.
Hashir alialimalik Hashirmalik
[email protected]This recipe was a bit too bland for my taste. I think next time I'll add some more spices or herbs.
KHIZAR MUGHAL
[email protected]The collards were a bit tough, even after cooking them for the full amount of time. I think I'll try cooking them for longer next time.
Mdfarukhossain Faruk
[email protected]This recipe was a bit too salty for my taste. I think next time I'll use less ham or omit it altogether.
boota rashid
[email protected]I made this dish for a potluck, and it was a huge success. Everyone raved about how tender and flavorful the collards were. I will definitely be making this again for my next party.
Aisha Abdallah Maya
[email protected]This was a great recipe for a weeknight meal. It was easy to put together, and it didn't require a lot of babysitting. The collards and ham were fall-apart tender, and the sauce was delicious. I would definitely make this again.
doris ayugi
[email protected]I'm not a huge fan of collards, but this recipe changed my mind. The ale braising process really mellowed out the bitterness of the collards, and the ham added a nice salty flavor. I'll definitely be making this again.
Elijah Morales
[email protected]This dish was an absolute delight! The ham and collards cooked together perfectly, and the ale braising liquid added a wonderfully rich and flavorful depth. I served it over mashed potatoes, and it was a hit with my family.