Alabama alchemy from I'm Just Here For The Food: Version 2.0 by Alton Brown

  • collard greens
  • ham hocks

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Notes about this recipe

  • rmardel on December 16, 2020

    This recipe is for very classic collards, much the way I grew up eating them. The main difference is technique, these are braised slowly in the oven rather than on the stovetop, a technique I will use from now on. I suppose it is the technique I like the most here; I adapted the recipe to suit my own taste: using only cider vinegar (Brown suggests a combination of rice vinegar and cider vinegar), substituting stock for part of the water (ham or pork stock is particularly good). I also sauté chopped onion in bacon fat before starting the collars, and add a dash of sorghum, making them much more like the collards my grandmother made.

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