Braised Collard Greens

F&W Check Kitchen chef Elizabeth Mervosh’s favourite approach to make collard greens employs a way impressed by the way in which New Orleans chef Donald Hyperlink braises greens with sugar and vinegar — a way that’s the reverse of most conventional recipes, by which vinegar is sprinkled on after cooking. Mervosh bathes the greens with candy, tangy warmth from Creole seasoning together with apple cider vinegar and fragrant greens, cooking till the greens are tender however by no means so mushy that they don’t retain a few of their texture. You possibly can put together this recipe for greens with much less inventory — as little as one cup. You received’t have as a lot potlikker (the delectably savory cooking broth, additionally referred to as pot liquor), however that liquid can be particularly concentrated and flavorful, and the flavour of the greens can be extra distinguished.

Notes from the Meals & Wine Check Kitchen

For a pot of kale greens, substitute two kilos lacinato kale for the collard greens and scale back the cooking time in step 2 to 45 minutes. 

For a pot of mustard greens, substitute two kilos mustard greens for the collard greens and enhance the brown sugar to 1/4 cup. (This may assist to offset the added bitterness that mustard greens can convey.) Cut back the cooking time in step 2 to 45 minutes.

Make forward

Greens could be washed, stemmed, and chopped as much as three days prematurely. Retailer them in an hermetic container within the fridge as much as three days prematurely.