Verduras Collard del Sur
Guarnición1 h 50 min6 porcionesFácilSobre 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.
