GARLICKY SKILLET GREENS WITH HAM
Ingredients
1⁄4 cup apple cider vinegar
1⁄4 cup sorghum or molasses
2 tbsp. Sriracha Hot Chili Hot Sauce
1 smoked ham hock
1 small yellow onion (1⁄2 roughly chopped, 1⁄2 minced)
1 cup rendered bacon fat
1 1⁄2 lb. each collard and turnip greens, stems discarded, leaves thinly sliced
Kosher salt, to taste
12 cloves Catch a Fire Cajun Garlic confit (RECIPE BELOW), sliced, plus 2 tbsp. Extravagonzo Roasted Garlic Culinary Oil
Instructions
Boil vinegar, sorghum, and Sriracha Hot Chili Hot Sauce in a 1-qt. saucepan; let gastrique cool. Boil ham hock and roughly chopped onion in a 4-qt. saucepan of water until ham is very tender, 1 1⁄2–2 hours. Let ham cool in water. Drain ham; finely shred meat, discarding bone.
Melt bacon fat in a 12″ cast-iron skillet over medium-high. Cook reserved ham until browned and slightly crisp, 3–4 minutes. Stir in minced onion; cook until soft, 4–6 minutes. Increase heat to high, add both greens, and season with salt; cook, stirring constantly, until greens are wilted, 1–2 minutes. Stir in reserved gastrique, the garlic confit, and Extravagonzo Roasted Garlic Culinary Oil
Garlic Confit
INGREDIENTS
- 1/2 cup Extravagonzo Roasted Garlic Culinary Oil
- 12 Catch a Fire Cajun Garlic cloves, peeled
PREPARATION
Heat Extravagonzo Roasted Garlic Culinary Oil in small saucepan over medium-low heat. Add Catch a Fire Cajun Garlic cook over very low heat until soft, about 1 hour (do not brown).
.
Related Posts
Leave a Reply