Slow-Cooked Greens
Ingredients
2 bunches mixed greens
3/4 cup bacon, 1/4 inch dice
1/2 cup celery, 1/4 inch dice
2 cups onions, 1/4 inch dice
1 cup green bell pepper, 1/4 inch dice
1 ham hock
2 tablespoons red wine vinegar
1/8 teaspoon red pepper flakes
1 cup water
salt and black pepper to taste
Directions
Critique
Chef: Tasty, nice; finer cut greens would look more refined and make them easier to eat, could have cooked even longer to break down further.
Chef Tip: Could add orange or blood orange zest for flavor.
Personal/Team: The greens had a good flavor; vinegar helps enhance flavor well. We added some of the ham hock to top for garnish, I thought that worked nice because it looks good and adds a hint of flavor without overpowering the greens with meat.
Lessons Learned: you can cook the greens for a very long time on a slow heat and only enhance the flavor further, hard to "overcook." When starting the greens, use a large pan to hold them all, but as they reduce, change to a smaller pan to keep the moisture in better and keep the green covering the ham hock (maximize the flavor form the meat).
2 bunches mixed greens
3/4 cup bacon, 1/4 inch dice
1/2 cup celery, 1/4 inch dice
2 cups onions, 1/4 inch dice
1 cup green bell pepper, 1/4 inch dice
1 ham hock
2 tablespoons red wine vinegar
1/8 teaspoon red pepper flakes
1 cup water
salt and black pepper to taste
Directions
- Pick over the greens to remove any tough stems, veins, and yellow leaves. Wash and drain thoroughly.
- Cut into 2-inch pieces and set aside.
- Cook the bacon over medium-high heat until fat has been rendered, brown but not crisp, 3-5 minutes.
- Add the celery, onion, and bell pepper and cook 5 minutes.
- Reduce the heat to medium and add the greens. Cover and cook, stirring occasionally, until greens are wilted, about 20 minutes.
- Add the ham hock, vinegar, and red pepper flakes; cover and cook 15 minutes.
- Add the water, cover, and simmer for 1 1/2 hours, stirring occasionally.
- Correct the seasoning.
Critique
Chef: Tasty, nice; finer cut greens would look more refined and make them easier to eat, could have cooked even longer to break down further.
Chef Tip: Could add orange or blood orange zest for flavor.
Personal/Team: The greens had a good flavor; vinegar helps enhance flavor well. We added some of the ham hock to top for garnish, I thought that worked nice because it looks good and adds a hint of flavor without overpowering the greens with meat.
Lessons Learned: you can cook the greens for a very long time on a slow heat and only enhance the flavor further, hard to "overcook." When starting the greens, use a large pan to hold them all, but as they reduce, change to a smaller pan to keep the moisture in better and keep the green covering the ham hock (maximize the flavor form the meat).