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Title: Ale-Braised Collards w/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 sauté, stirring occasionally, until onion
is softened and just starting to color, 10 to 12
minutes.

Add 1 teaspoon 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, the apple cider vinegar, the ham hock
and the 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 from: Hayden Hall\

Adapted by: Kim Severson

Yield: 6 servings

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

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