Braised Mustard Greens and Collards

By JimMac

Ingredients

• 2 bunches mustard greens
• 1 bunch collards
• salt
• thick bacon-chopped/or smoked pork hock
• 1 large clove garlic, minced
• 1 t sugar
• freshly ground black pepper
• 1 T white vinegar or balsamic vinegar
• 1 onion, chopped
• 1 shallot, finely chopped
• 2 cups water

Details

Servings 8

Preparation

Step 1

Method:

Strip leaves from the stems of the mustard greens and collards. Place leaves in sink filled with cold water; sprinkle with salt and allow sediment to settle.

In large heavy-bottomed pot, fry bacon until almost crisp or place pork hock in pot. Add garlic, onion and shallot, stirring constantly. Shake greens of excess water and place in pot. Add sugar, pepper, vinegar and 2 cups water. Stir and lift greens as they wilt. Simmer on medium low heat for 1 hour.

When greens are cooked to the “falling-apart” stage, drain in colander (save broth). Re-chop greens until finely chopped.

Adjust seasonings and serve. Can be frozen and re-heated a number of times.