I am a big fan of greens but I understand that some are not. I know one gentleman in particular who is not keen on choosing greens but when it arrives mysteriously on his plate, he’ll eventually take a bite. That’s how I got him to eat these collards and now he’s a big fan. And that’s why I’m sharing this recipe in particular. It’s a hit and I usually prepare it when we have ham around because, why not?
Braised Collard Greens
Adapted from this food network recipe.
- 2 six-inch long, two-inch wide pieces of ham cut into chunks (can switch for 2 strips of bacon)
- 1/8 tsp red pepper flakes
- 2 cloves of garlic, sliced thinly
- Juice and zest of 1 lemon
- 1 bunch fresh collard greens, leaves stripped from large inner veins and chopped
- 1/2 cup chicken broth
- Salt and pepper
Cook the ham (or bacon until crisp) in a deep saute pan on medium-high heat leaving the fat in the pan. (If you use bacon, take it out before proceeding to the next step. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, (add the bacon back to the pan if using), raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add about 2 tsp of lemon juice and taste. If you need more add it to taste. Season with salt and pepper.
This is really great to make on New Years Day with Hoppin’ John and then eat together the next day as leftovers.