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Thanksgiving: Creamy Collards with Smithfield Ham

Source of Recipe

Fine Cooking Issue 24


Recipe Link: https://tinyurl.com/2cja2fac

List of Ingredients

â—¦ ¼ cup olive oil
â—¦ 1 cup finely chopped onion
â—¦ 1 tablespoon finely chopped garlic
â—¦ 1 ½ cups chopped Smithfield ham, other country-cured ham, or prosciutto
â—¦ 2 cups homemade or low-salt canned chicken stock
â—¦ 2 large heads (about 3 pounds total) collard greens, washed, stemmed, and cut into ¼-inch strips
â—¦ 2 cups heavy cream
â—¦ Salt and freshly ground black pepper to taste


Recipe

Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic; sauté until translucent, about 5 minutes.

Add the ham; sauté for about 1 minute. Add the stock and collard greens; cover and cook, stirring occasionally, until the collards are tender, about 15 minutes. (The greens will diminish in volume as they cook.)

Add the heavy cream and cook until it reduces and thickens slightly, another 10 to 15 minutes.
Season with salt and pepper.

Makes 8 to 10 servings