MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ale Braised Collards With Ham
 Categories: Greens, Pork, Beer, Vegetables
      Yield: 6 Servings

      2 tb Extra-virgin olive oil
      1 md Yellow onion; diced
      2 cl Garlic; minced
           Salt; as needed
    1/2 ts Red pepper flakes
      1 tb Dark brown sugar
     12 oz American amber ale
    1/2 c  Apple cider vinegar
      1    Smoked ham hock
      3 lb Collard greens; thoroughly
           - washed, stems removed,
           - in 2" pieces
           Black pepper; as needed

  Heat oil in a large stockpot over medium heat. Add onion and garlic
  and saute, stirring occasionally, until onion is softened and just
  starting to color, 10 to 12 minutes.

  Add 1 ts 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.

  Add 2 cups water, apple cider vinegar, ham hock, and 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.

  Recipe by Hayden Hall

  Adapted by: Kim Severson

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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