Braised Duck With Collard Greens And Black Pepper Spoonbread Recipes

BRAISED COLLARD GREENS

Steps:

• Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
• Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

QUICK COLLARD GREENS

Steps:

• In a large pot, combine ham hock, collard greens, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
• Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.

BRAISED DUCK WITH COLLARD GREENS AND BLACK PEPPER SPOONBREAD

Steps:

• To make the spoonbread, preheat the oven to 400 degrees. Butter a 2-quart souffle dish and set aside. Place the water in a medium saucepan over medium heat, add the salt and bring to a boil. Stirring constantly, add the cornmeal in a slow, steady stream. Cook, stirring, for 2 minutes. Scrape into a mixing bowl, stir in the butter and set aside to cool to lukewarm. In another bowl, whisk together the eggs, buttermilk, baking powder, baking soda and pepper. Gradually stir the egg mixture into the cornmeal mixture. Scrape into the prepared pan and bake until set, about 40 minutes.
• To make the duck, heat the oil in a large skillet over medium-high heat. Add the duck and sear on both sides. Set aside. Add the onion and carrots to the skillet and cook for 3 minutes. Add the mushrooms and cook for 5 minutes. Add 1 cup of wine and deglaze the pan.
• Add the remaining wine and the broth. Bring to a boil. Reduce to a slow simmer. Add the duck and cook until medium rare, about 10 minutes. Remove the duck, slice on the diagonal and set aside. Increase the heat and simmer until liquid has reduced to 1 1/2 cups. Strain through a fine-mesh sieve. Season with salt and pepper. Place in a medium skillet and add the duck. Set aside.
• While the sauce is reducing, make the collard greens: cook the bacon in a large pot over medium heat until the fat is rendered. Remove the bacon with a slotted spoon. Add the greens and cook, stirring until wilted. Add the water, cover the pot, turn heat to low and cook until the greens are tender, about 15 minutes. Season with salt and pepper. Keep warm.
• Heat the duck and the sauce just until warmed through. Arrange the duck slices on each of 4 plates, spoon some of the sauce over them and sprinkle with parsley. Divide the collard greens and the spoonbread among the plates. Serve immediately.

BRAISED COLLARD GREENS

Steps:

• Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.

BOOZY BRAISED COLLARD GREENS

Steps:

• Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
• In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
• Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.

BRAISED COLLARD GREENS

Steps:

• Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
• Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.

BRAISED SMOKED COLLARD GREENS WITH PEPPER VINEGAR

Steps:

• To make the pepper vinegar: Bring the vinegar and sugar to a boil and stir to dissolve. Add the chiles and cool in the fridge for at least 2 hours to overnight.
• Smoke the collards in 2 batches: Preheat the oven to 200°F. To create a smoker, use two large aluminum pans. First, heat the wood chips in a cast-iron pan over hight heat, until they begin to smoke. Remove the cast-iron pan from the heat and place the hot wood chips in one of the aluminum pans. Then, using a small but sharp knife, punch holes in the bottom of the second pan and place it on top of the first pan with the wood chips inside. Add the collards to the top pan, place in the oven, and smoke for 15 minutes. Remove from the oven and set aside.
• In a Dutch oven, sweat the red and white onions, leeks, and shallot with 2 cups of the olive oil and a nice pinch of salt. Add the smoked collards in increments until they cook down, then add more. Once all of the collards are in the pot, add the remaining oil and 8 cups of water. Cook, covered, on low heat, until done, about 1½ to 2 hours.
• To serve: Dress the collard greens with the pepper vinegar to taste.

BOOZY BRAISED COLLARD GREENS

Steps:

• Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
• In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
• Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.

BRAISED COLLARD GREENS

Steps:

• Put all ingredients in large stockpot with just enough water to cover. Bring to a boil over high heat, and reduce heat to low.
• Simmer until greens are tender, about 1 1/2 hours. Serve greens with a slotted spoon, topping with a little of the pot liquor (the broth from the pot). The pot liquor may be used for dipping cornbread, or as a flavorful and highly nutritious soup.

BRAISED COLLARD GREENS

Steps:

• Strip the collards off the stems and tear into pieces. Discard the stems.
• In a large stock pot, sauté the diced bacon over medium heat until it has rendered out most of its fat and has browned.
• Add the onions to the pot and sauté until browned.
• Add the greens a handful at a time, and sauté over medium heat, while stirring. Once one handful wilts, add the next handful. Continue until all the greens are wilted.
• Add the sliced garlic and sauté for 30 seconds - just until it becomes fragrant.
• Add 1 quart of the stock. If this is not enough to cover the greens, keep adding stock (or water, if you don't have any more stock) until the greens are covered.
• Add the bay leaves, sugar, pepper, red pepper flakes, and salt. A NOTE ON THE AMOUNT OF SALT TO USE: I use home made ham hock stock to make this, and the saltiness of the stock depends on the saltiness of the hocks they are made from (this can vary considerably). Because of this it is important to always taste the stock you are working with before adding any additional salt to the dish. If you are using store bought chicken stock, I would not add any salt at this point. I would cook the greens for 2 hours, and then taste to see if you need any additional salt. Store bought chicken stock is very salty, even the "less sodium" kind. You can always put more salt in, but you can't take it out, so go easy here.
• Bring to a boil and stir well. Lower the heat to low, cover, and simmer for 2 hours.
• Remove the bay leaves and taste the greens. If you think they need more salt, now is the time to add it.
• IF YOU ARE MAKING THE GREENS AHEAD OF TIME:.
• Leave the bay leaves in the pot. Taste and add more salt IF NEEDED. Refrigerate for up to 2 days. When you are ready to serve, re-heat the greens on the stove over medium heat. Remove the bay leaves before serving.