炖芜菁甘蓝
配菜1小时50分钟6 份简单关于此食谱
一道令人满足的美国南方经典菜——嫩芜菁甘蓝与烟熏火腿蹄、芳香蔬菜和咸汤慢炖，直到软滑而风味深厚。这是真正的做法：小火慢炖，丰富的高汤本身就和蔬菜一样好吃。简单、可靠，深深地令人舒适。
步骤说明
- 1
Wash the Collard Greens thoroughly — they can be gritty. Strip the tough center stems by folding each leaf in half and pulling the stem away, or simply cut along both sides of the stem with a Knife. Stack the leaves and cut them into roughly 2-inch pieces. Set aside.
- 2
Heat the Olive Oil in a large Pot over ^[medium heat]. Add the diced Yellow Onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the Garlic and Red Pepper Flakes (if using) and cook for another 1 minute until fragrant.
- 3
Nestle the Smoked Ham Hock into the Pot. Pour in the Chicken Broth and Water. Bring to a boil over ^[medium-high heat], then reduce the heat to ^[low], cover, and simmer for 20 minutes to start building the broth flavor.
- 4
Add the chopped Collard Greens to the Pot in large handfuls, stirring each batch in to wilt before adding the next. The pot will look very full at first — they'll cook down significantly. Season with Salt, Black Pepper, and Sugar (if using).
- 5
Return the Pot to a gentle simmer, cover, and cook over ^[low heat] for 60–75 minutes, stirring every 15–20 minutes, until the greens are completely tender, silky, and have lost all their tough chew. Taste and adjust — the longer they cook, the more mellow and rich they become.
- 6
Remove the Smoked Ham Hock. When cool enough to handle, pull the meat from the bone, shred it into bite-sized pieces, and stir it back into the greens.
- 7
Stir in the Apple Cider Vinegar. Taste and adjust seasoning — add more Salt, Black Pepper, or Apple Cider Vinegar as needed. The vinegar brightens the whole pot and cuts through the richness. Serve hot with the pot likker (the flavorful cooking liquid) spooned over the top.
