Verduras Collard del Sur

Name: Verduras Collard del Sur
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 2 bunches collard greens tallos removidos, hojas lavadas y picadas aproximadamente; 1 muslo de jamón ahumado; 1 cebolla amarilla picada; 5 cloves ajo picado finamente; 4 cup caldo de pollo bajo en sodio preferido; 2 cup agua; 2 tbsp vinagre de sidra de manzana; 1 tbsp aceite de oliva; 1 tsp copos de pimienta roja; 1 tsp azúcar; 0.5 tsp pimienta negra molida fresca; 1 tsp sal kosher más al gusto

Guarnición1 h 50 min6 porcionesFácil

Sobre esta receta

Un clásico sureño que calienta el alma — tiernas hojas de collard cocidas a fuego lento con muslos de jamón ahumado, aromáticos, y un toque de vinagre de sidra de manzana para un perfecto equilibrio de sabor salado, ahumado y ácido. Este es el tipo de plato que llena toda la casa con un aroma increíble y sabe aún mejor al día siguiente. Simple, honesto, y profundamente satisfactorio.

Instrucciones

1
Prepare the collard greens: Rinse each leaf thoroughly under ^[cold water]. Fold each leaf in half lengthwise and strip or cut away the tough center stem. Stack the leaves and slice them into roughly 1-inch strips. Set aside.
2
In a large pot, heat the olive oil over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3
Add the minced garlic (and red pepper flakes if using) to the pot and cook for 1 minute, stirring constantly, until fragrant.
4
Nestle the smoked ham hock into the pot. Pour in the chicken broth and water. Bring to a boil over ^[high heat], then reduce to a steady simmer. Cover and cook for 20 minutes to start building a flavorful broth.
5
Add the collard greens to the pot in large handfuls, using tongs to press them down and stir them in as they wilt. They will look like a lot at first — keep adding and stirring until all the greens are in the pot.
6
Stir in the apple cider vinegar, sugar (if using), kosher salt, and black pepper. Bring back to a simmer, then cover the pot and cook on ^[low heat] for 60 to 75 minutes, stirring every 20 minutes, until the greens are very tender and silky and the broth (the 'pot likker') is rich and flavorful.
7
Remove the smoked ham hock. Once cool enough to handle, pull any meat from the bone, shred it, and stir it back into the greens. Discard the bone and skin.
8
Taste and adjust seasoning — add more kosher salt, black pepper, or a splash more apple cider vinegar as needed. Serve hot with cornbread for soaking up the pot likker.

Verduras Collard del Sur

Guarnición1 h 50 min6 porcionesFácil

Sobre esta receta

Instrucciones

1
Prepare the collard greens: Rinse each leaf thoroughly under ^[cold water]. Fold each leaf in half lengthwise and strip or cut away the tough center stem. Stack the leaves and slice them into roughly 1-inch strips. Set aside.
2
In a large pot, heat the olive oil over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3
Add the minced garlic (and red pepper flakes if using) to the pot and cook for 1 minute, stirring constantly, until fragrant.
4
Nestle the smoked ham hock into the pot. Pour in the chicken broth and water. Bring to a boil over ^[high heat], then reduce to a steady simmer. Cover and cook for 20 minutes to start building a flavorful broth.
5
Add the collard greens to the pot in large handfuls, using tongs to press them down and stir them in as they wilt. They will look like a lot at first — keep adding and stirring until all the greens are in the pot.
6
Stir in the apple cider vinegar, sugar (if using), kosher salt, and black pepper. Bring back to a simmer, then cover the pot and cook on ^[low heat] for 60 to 75 minutes, stirring every 20 minutes, until the greens are very tender and silky and the broth (the 'pot likker') is rich and flavorful.
7
Remove the smoked ham hock. Once cool enough to handle, pull any meat from the bone, shred it, and stir it back into the greens. Discard the bone and skin.
8
Taste and adjust seasoning — add more kosher salt, black pepper, or a splash more apple cider vinegar as needed. Serve hot with cornbread for soaking up the pot likker.