Maple-glazed ham steaks with collards from How to Cook Everything Fast: A Better Way to Cook Great Food (page 764) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coleslaw; Chile-cumin black beans; White rice; Creamy polenta; Skin-on mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on February 13, 2019

    Ham and collard greens done right. My husband and I aren’t big fans of collard greens because when we’ve had them, they’re usually way over cooked and have had the nutrients sucked out of them. I wanted to try this recipe because of the short cooking time which meant the collards would retain their nutrients. This recipe uses a wonderful braising liquid to wilt them, and they are yummy. I used the only beer I had in my house- Dos Equis. The glazed ham and greens make a nice combination. I served with skin on mashed potatoes and a green salad.

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