Robert Carter’s Braised Collard Greens

Ingredients

• 1 pound collard greens, cleaned and stemmed
• 2 tablespoons olive oil
• ¼ cup (about 3/4 ounce) country ham, cut in thin strips
• 2 tablespoons minced shallots
• ⅓ cup aged sherry vinegar
• ⅓ cup tupelo honey
• ½ cup Smoked Pork Stock
• Salt and freshly ground pepper to taste
• ¼ cup butter

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    193 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 22 milligrams cholesterol; 298 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut collard greens into chiffonade about 1/2-inch wide and blanch in salted boiling water for 10 seconds. Drain, refresh in ice water and squeeze dry.
2. Heat oil in a large sauté pan over medium heat. Sauté ham and shallots. Deglaze pan with sherry vinegar and stir in honey. Add stock and bring to a simmer.
3. Add collard greens and cook at a healthy simmer until tender, 10 to 15 minutes. Remove greens to a bowl using a slotted spoon. Heat cooking liquid and boil until reduced to about 1/4 cup. Taste and adjust seasonings. (You may want to add a little more honey or vinegar.) Add butter, stirring constantly until it melts. Return greens to pan and toss to coat.

• Tupelo honey is available at Gourmet Garage and Dean & DeLuca.

About 1 hour