Spicy Collard Greens
Source of Recipe
Edna Lewis and Scott Peacock
List of Ingredients
For the Pork stock:
1 pound smoke cured pork shoulder, ham hocks or sliced lean country bacon, cut into 1 inch pieces
2 quarts water
For the Collard greens:
1 quart Smoky Pork Stock
3 pounds collard greens, stems and ribs (removing the entire rib is optional as it contains much of the flavor and nutrients) removed, leaves cut into 1-inch-wide ribbons
1/4 cup olive oil
1 1/2 medium onions, coarsely chopped
1 tablespoon minced garlic
1 teaspoons crushed red pepper
Salt and freshly ground black pepper
One 28-ounce can whole peeled tomatoes, drained
Recipe
Serves 4-6
For the pork stock:
Put the pork and water in a stockpot and bring to a boil. Cover and cook over moderate heat for 2 hours; the stock will be intensely flavored. Strain the stock and let cool, then refrigerate for several hours. Discard the fat before using. Bits of meat can be reserved to flavor the greens.
Make Ahead
The stock can be refrigerated for several days or frozen for up to 1 month. Be sure to cover it tightly to avoid flavoring everything else in the fridge.
For the Collard Greens:
In a large enameled cast-iron casserole, bring the Smoky Pork Stock to a boil. Add the collard greens and cook over moderately high heat until tender, 30 to 40 minutes. Drain the greens, reserving the liquid.
Wipe out the casserole. Add the oil and onions and cook over moderate heat until translucent, 5 to 6 minutes. Add the garlic, crushed red pepper and 1/2 teaspoon each of salt and black pepper. Cook, stirring, for 1 minute. Add the tomatoes and 1 1/2 cups of the reserved cooking liquid and simmer over moderately low heat until the tomatoes begin to break down, about 15 minutes. Add the collard greens and cook until heated through, about 5 minutes.
Make Ahead
The greens can be prepared 1 day ahead and reheated.
|
|
member logon
