Cider-Braised Collards with Ham

Name: Cider-Braised Collards with Ham
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 750 milliliters sparkling apple cider; 2 bay leaves; 1 teaspoons cayenne pepper; 2 Tbsps pure chile powder; 3 kilograms collard greens, stems and tough inner ribs discarded, leaves cut crosswise into 1-inch ribbons; 3 larges garlic cloves, minced; 907 grams meaty ham hocks; 1 Tbsp light brown sugar; 710 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 2 mediums onions, finely chopped; 12 servings Salt and freshly ground pepper

Cider-Braised Collards with Ham

Cider-Braised Collards with Ham is a gluten free and dairy free recipe with 12 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. This side dish has 357 calories, 25g of protein, and 20g of fat per serving. This recipe is typical of Southern cuisine. Head to the store and pick up garlic cloves, brown sugar, cayenne pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large pot, heat the oil until shimmering.

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Cooking Oil

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Pot

Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.

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Garlic

Onion

Add the chile powder and cayenne and cook just until fragrant, about 1 minute.

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Ground Cayenne Pepper

Add the brown sugar and cook, stirring, until dissolved, about 1 minute longer.

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Brown Sugar

Add the ham hocks, chicken stock, sparkling cider and bay leaves. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer until the ham hocks are tender, about 2 hours.

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Salt And Pepper

Chicken Stock

Bay Leaves

Ham Hock

Cider

Remove the ham hocks from the broth and let them cool slightly. Skim the fat from the broth.

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Ham Hock

Broth

Remove the meat from the ham hocks and cut it into 1-inch pieces.

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Ham Hock

Meat

Bring the broth to a boil.

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Broth

Add the collards in large handfuls, allowing the greens to wilt before adding more. When all of the greens have been added, return the meat to the pot, cover and simmer until the collards are tender, about 30 minutes. Season with salt and pepper and transfer to a large bowl. Discard the bay leaves and serve.

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Salt And Pepper

Bay Leaves

Collard Greens

Greens

Meat

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Bowl

Pot

Make Ahead: The braised collard greens can be covered with plastic wrap and refrigerated for up to 2 days.

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Collard Greens

Wrap

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Plastic Wrap

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Pot

Bowl

Plastic Wrap

Ingredients

Servings:

750milliliters

sparkling apple cider 2

bay leaves 1teaspoons

cayenne pepper 2Tbsps

pure chile powder 3kilograms

collard greens, stems and tough inner ribs discarded, leaves cut crosswise into 1-inch ribbons 3larges

garlic cloves, minced 907grams

meaty ham hocks 1Tbsp

light brown sugar 710milliliters

chicken stock or low-sodium broth 59milliliters

extra-virgin olive oil 2mediums

onions, finely chopped 12servings

Salt and freshly ground pepper

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Von Winning Winnings Riesling. It has 4 out of 5 stars and a bottle costs about 20 dollars.