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Peppered collard greens




Source of Recipe


Robert Carter, executive chef, Peninsula Grill, Charleston


List of Ingredients




6 servings

1½ large bunches collard greens (about 3 pounds)

1 gallon water

2 tablespoons kosher salt

¾ cup ham hock stock(created by simmering ham bone with water in large soup pot for several hours, adding seasonings of your preference, to taste)

1½ teaspoons minced shallots

Ð teaspoon white pepper

2 tablespoons hot pepper vinegar

Bowl of ice water large enough to cover collards



Recipe



• Wash collards; remove stems. Stack leaves and chiffonade (cut into thin strips or shreds) by cutting into Æ-inch strips. (Cutting the leaves this thin will cause fibers to break down sooner, thus the collards won’t have to be cooked so long and can retain their green color.)

• Put water and salt in a large nonreactive pot; bring to a boil over high heat. Blanch collards for 3 minutes. Drain and shock them in ice water. This will stop them from cooking any longer and set their green color. Remove and squeeze dry. You can do this a day ahead and refrigerate.

• When ready to serve collards, heat ham stock in large frying pan over medium-high heat. Add shallots and simmer for 2 minutes. Add collards and cook just long enough to heat through. Toss with pepper and vinegar.

Serve with a slotted spoon to remove excess liquid.

Note: Because the method used to prepare this recipe makes it difficult to determine exact serving sizes of each ingredient, a nutritional analysis is not provided.