Braised Collard Greens
A bold twist on Southern collard greens, infused with Vietnamese flavors like tamari, sambal, and coconut sugar along with smoked ham hocks for rich, smoky depth.
Ingredients
- 2 smoked ham hocks
- 2 tablespoon avocado oil
- 2 bunch baby collard greens stemmed, washed and chopped
- 2 cups yellow onion, about one onion small diced
- 1 tablespoon garlic minced
- 3 tablespoon tamari or soy sauce
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoon rice wine vinegar
- sea salt to taste
- fresh cracked black pepper to taste
Instructions
- Braise the Hock: Place the ham hock in a pot and cover with water. Simmer until it becomes very tender, about 2 hours. Place the ham hock on a plate and allow it to cool, return the liquid to the stove and let it simmer, uncovered, to start reducing. Once the ham hock has cooled down, pick and shred the meat (the pink parts). Discard the bones, skin and fat.
- Cook the Collards: Place 2 tbsp of avocado oil in a medium sized dutch oven on medium heat. Add the diced onion and garlic and saute until tender and translucent, about 4 minutes. Add the chopped collard greens, along with the shredded ham hock, tamari, coconut sugar, chili paste, rice wine vinegar and strained ham hock braising liquid.
- Cook until tender, about an hour, and season with salt and pepper. Serve hot, or cool down and store in an airtight container in the fridge. Greens taste best a day or two after cooking.