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Ale-Braised Collards With Ham

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This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives them even more succulence.

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, diced

  • 2

    garlic cloves, minced

  • Kosher salt, as needed

  • ½

    teaspoon red pepper flakes

  • 1

    tablespoon dark brown sugar

  • 12

    ounces American amber ale (such as Yalobusha Copperhead Amber Ale)

  • ½

    cup apple cider vinegar

  • 1

    smoked ham hock

  • 3

    bunches (about 3 pounds) collard greens, thoroughly washed, stems removed, cut into 2-inch pieces

  • Black pepper, as needed

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)


      260 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 20 grams protein; 46 milligrams cholesterol; 1103 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Heat oil in a large stockpot over medium heat. Add onion and garlic and sauté, stirring occasionally, until onion is softened and just starting to color, 10 to 12 minutes.
  2. Add 1 teaspoon salt, the red pepper flakes and the brown sugar; stir to combine. Add beer and cook, scraping up any browned bits from bottom of pan. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 3 minutes.
  3. Add 2 cups water, the apple cider vinegar, the ham hock and the collard greens; stir to combine. Cover pot, raise heat to high, and bring to a rolling boil. Stir collards thoroughly to incorporate flavors, then reduce heat to low and simmer, stirring every 30 minutes, until collards reach desired tenderness, at least 30 minutes but preferably up to 2 hours. Remove ham hock; pull off and chop meat and return to pan, or discard if desired. Season with salt and pepper.
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