THIS RECIPE IS A SWEET, SOUR (AND A TOUCH SPICY) SOUTHERN PREPARATION OF COLLARDS. PROSPER IN THE NEW YEAR BY MAKING COLLARDS FOR NEW YEARS DAY DINNER!
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- Kosher salt, as needed
- ½ teaspoon red pepper flakes
- 1 tablespoon dark brown sugar
- 12 ounces amber ale (such as River Rat Red Ale)
- ½ cup apple cider vinegar
- 1 smoked ham hock
- 3 bunches (about 3 pounds) City Roots collard greens, thoroughly washed, stems removed, cut into 2-inch 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.