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MSGID: 54880.fido-cooking@1:3634/12 2d7ea009
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ale-Braised Collards w/Ham
 Categories: Greens, Pork, Beer, Vegetables
      Yield: 6 servings
 
      2 tb Extra-virgin olive oil
      1 md Yellow onion; diced
      2 cl Garlic; minced
           Salt; as needed
    1/2 ts Red pepper flakes
      1 tb Dark brown sugar
     12 oz American amber ale
    1/2 c  Apple cider vinegar
      1    Smoked ham hock
      3 lb Collard greens; thoroughly
           - washed, stems removed, in
           - 2" 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.
  
  Recipe from: Hayden Hall\
  
  Adapted by: Kim Severson
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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