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.
Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.
Add the chile powder and cayenne and cook just until fragrant, about 1 minute.
Add the brown sugar and cook, stirring, until dissolved, about 1 minute longer.
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.
Remove the ham hocks from the broth and let them cool slightly. Skim the fat from the broth.
Remove the meat from the ham hocks and cut it into 1-inch pieces.
Bring the broth to a boil.
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.
Make Ahead: The braised collard greens can be covered with plastic wrap and refrigerated for up to 2 days.
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.
Von Winning Winnings Riesling
If you loved the 2014 — and if you didn't, we need to send out a search party for your heart — you’ll find this one happy, happy, happy. Stronger than '14, it's also both drier and richer. And that’s as it should be; the pittance of sweetness it contains will rise and fall with the structure of each year's wine, because that's what sensible vintners do. The others just set up a formula and the wine"“has—XY— grams of sugar and zat's zat." Not Winnings Riesling. This will always be teasingly dry and teasingly sweet so you’ll keep changing your mind ("Wait, it's a dry wine, no, it's a sweet wine, no wait, it's a dry wine again….") while the bottle empties faster than you could have imagined.