Collard Greens - Bacon Bros. Public House Recipe
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Category: |
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Ingredients: |
Ingredients: 1 Quart Smoked Bacon, Diced
1 Quart Yellow Onion, Thinly Sliced
2 TBS Garlic, Freshly Minced
1 Cup ACV apple cider vinegar
½ Cup Worcestershire Sauce
1 Gal Water or Chicken Stock
Salt and pepper, to taste
5 lbs Collard Greens, washed, cut and stems removed
1 Ham Hock
Hot sauce or pepper vinegar (your favorite), to taste
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Directions: |
Directions:In a large, heavy-bottomed pot over medium heat, cook bacon about 10 minutes, until meat is crispy and fat has rendered down.
Add onion and garlic; reduce heat to low, and cook 5 –10 minutes, until onion caramelizes.
Add the remaining liquid ingredients, and bring liquid to a soft boil.
Taste broth; adjust flavor with salt and pepper as needed.
Add collards in batches, so they break down evenly.
Stir collards, and add ham hock.
Reduce heat to medium, cover pot and simmer about 1 hour, stirring occasionally and checking for tenderness.
Serve with your favorite hot sauce or pepper vinegar. |
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Number Of
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Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: “Collards are a beast of a vegetable,” says Gray, chef and co‑owner of Bacon Bros. Public House in Greenville, where they cook up 100 to 150 pounds of collards a week, year-round. “You really have to beat them up a little to coerce the flavor out of them.”
There’s a sweet spot in the cooking process to reach the perfect texture and flavor, he says. Undercook your greens, and you’ll get unpleasantly crunchy collards that never absorb the flavors of their broth. Overcook them, he says, and they’re “mushy, like canned spinach.”
Because they take a good bit of prep and cooking time, people often make collards only for special occasions. “You can’t just cook a little collards—you have to make a big pot to make it worthwhile,” he says.
Keep tasting the broth while your greens are simmering, after the pork and greens have released their flavors, and add seasoning when needed. “If your broth tastes good, your greens will taste good,” Anthony Gray says. Hang onto the pot liquor—that’s the broth left over after cooking, and it’s full of flavor and nutrients. Use it as a base for soups, to serve over pork chops or just to ladle onto your greens. “It’s a very important part of the collard greens experience,” Gray says.
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