by Gary Gee
I love greens. Mustards, turnips, spinach, kale, and of course, collards. Collards have a wonderful hearty texture and earthy flavor, well matched to any smoked pork. Tasso works perfectly here, adding a rich dimension of flavor to the cooking liquid. Shallots add a mild, sweet onion flavor, and hot sauce adds a slight kick!
2 bunches collard greens
2 Tablespoons vegetable oil
1 shallot, chopped
2 cloves garlic, chopped
½ cup sliced Teet's Smoked Pork Tasso
Coarse salt
White pepper
Brown sugar
2 cups chicken stock
1 Tablespoon hot sauce
2 Tablespoons vegetable oil
1 shallot, chopped
2 cloves garlic, chopped
½ cup sliced Teet's Smoked Pork Tasso
Coarse salt
White pepper
Brown sugar
2 cups chicken stock
1 Tablespoon hot sauce
Tear the collard greens from the stems. Chop coarsely. Soak, rinse and drain in several sinkfuls of water, until no sediment remains.
In a large Dutch oven or stock pot, heat the vegetable oil over medium heat. Add the shallot, cooking until just fragrant, about 30 seconds. Add the garlic and tasso and cook until slightly browned. Season with pinches of salt, white pepper, and brown sugar. Add the chicken stock and bring to a boil.
Add the greens, and return to a boil.
Reduce the heat, cover with a lid slightly ajar, and simmer for about 30 minutes. Add the hot sauce. Continue cooking until the greens are tender. Check the seasoning, adding more salt and white pepper as desired.
I’m making an Orange, Onion, and Olive Focaccia (from the fabulous Orange Appeal cookbook) for this Memorial Day. I wanted a hearty veggie dish with tasso, and this collard recipe fits perfectly. I’m also making Shrimp Scampi and will throw in some crisped bits of tasso to that as well as za’atar, smoked paprika, garlic, lemon, and lots of butter.
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