Braised Kashmiri Greens Recipes

Steps:

• Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
• Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
• Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
• Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
• Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
• Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
• Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.

Steps:

• In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
• Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
• Stir in the ground mustard. Serve warm.

Steps:

• Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
• Heat the oil in a large, wide pot over moderately high heat until it shimmers, and add the asafetida and cumin seeds. Cook, stirring, until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile, and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, about 20 minutes. Discard the chile and season with salt and pepper to taste.

Steps:

• Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
• Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste.

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.

Steps:

• In large hot stock pot sear prosciutto hock or country ham scraps.
• Add vinegar, maple syrup, red pepper flakes, salt and 1 quart water.
• Bring to a boil.
• Simmer for approximately 1 hour.
• Adjust seasonings.
• Blanch collard greens in this mixture for about 10 - 15 minutes.
• The greens should be soft & tender in texture but still green.
• Remove from stock and let cool, reserve pork stock.
• To serve heat 1 cup pork stock, veal stock, sherry vinegar, 1 teaspoon maple syrup, 1 teaspoon roast garlic puree and salt & pepper to taste.
• Add optional heavy cream if desired.
• Reduce by half.
• Add cooked collard greens.
• Serve warm.

Steps:

• Wash the collard greens and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and roll them up lengthways. Cut crossways to get 1/2-inch ribbons. Now cut lengthways to get 1/2-inch pieces.
• Pour the oil into a large pot and set over medium-high heat. When hot, put in the asafetida and the chilies. As soon as the chilies darken, a matter of seconds, take the pan off the heat briefly to add the greens and the stock. Put the pan back on the heat and bring to a boil. Cover, turn heat to medium low, and cook 30-40 minutes or until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 teaspoon salt. Add what is needed. Turn the heat to medium high and boil away most of the liquid. If you are eating the greens with rice, you may want to save some extra juice to moisten it adequately.