Thursday, March 3, 2016

Braised Collard Greens

braised collard greens

I always end up reading about dark leafy greens whenever I read about nutrition, so I try to eat dark leafy greens year round and change up my cooking technique for the season. Braising is a nice winter technique, so braised collard greens are my winter greens.

1 lb collard greens
1 smoked ham hock

Trim and slice collard greens. Put the greens and ham hock in a small saucepan with enough water to cover when you squish down the greens pretty firmly. Bring to a strong simmer over medium-high heat, then turn the heat to low and simmer until greens are tender, about an hour. Fish the greens out of the pot liquor with tongs or a spaghetti server, Elle told me to save the pot liquor for soup and that was very good advice.