南方羽衣甘蓝

Name: 南方羽衣甘蓝
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 2 bunches 羽衣甘蓝 去茎，叶片洗净并粗略切碎; 1 烟熏猪蹄关节; 1 黄洋葱 切丁; 5 cloves 大蒜 切碎; 4 cup 鸡汤 低钠为佳; 2 cup 水; 2 tbsp 苹果醋; 1 tbsp 橄榄油; 1 tsp 红辣椒片; 1 tsp 糖; 0.5 tsp 黑胡椒 现磨; 1 tsp 粗盐 酌情增加

配菜1小时50分钟6 份简单

关于此食谱

一道温暖人心的南方经典菜肴——嫩羽衣甘蓝用烟熏猪蹄关节、芳香配菜和一点苹果醋慢炖，完美平衡了咸味、烟熏味和酸味。这是那种能让整个房间充满难以置信香气的菜肴，第二天吃起来更好吃。简单、纯正，深深令人满足。

步骤说明

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.

南方羽衣甘蓝

配菜1小时50分钟6 份简单

关于此食谱

步骤说明

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.