CHARLOTTE, N.C. (QC Life) - Chef Chris Coleman with Old Town Kitchen & Cocktails in Rock Hill will be making caramel pork shoulder with braised butter beans, sticky collard greens, and an apple gastrique on the show.
He shared the recipe for the collard greens portion with us. Give it a try!
Sticky Collard Greens
Yield: 1 qt (4 servings)
¾ c brown sugar
¼ c Texas Pete
1 c apple cider vinegar
1 T tamari (or soy sauce)
½ lb onions, cut thinly (1 small onion)
2 lbs collard greens, washed and rough torn/chopped, large stems discarded
Salt to taste
1. In a tall-sided pot, combine brown sugar and Texas Pete, and a splash of water and cook over medium heat until the sugar has melted and is starting to caramelize.
2. Add cider vinegar and tamari, and cook until syrupy.
3. Add onions and saute until they are starting to soften.
4. Add greens in batches, stirring to sweat down in between batches until all greens have been added and are wilted. Cover just barely with water and bring to a simmer. Reduce heat to low and simmer, uncovered, for 30 minutes. Greens should have softened, but still have a bit of texture.
5. Remove greens from the pan into a bowl and reserve.
6. Heat pot likker (leftover liquid) to a boil, and reduce by 2/3. Season to taste with salt, and return collards to liquid, stirring to coat. Greens can be eaten at once or stored in an appropriate container and refrigerated. Reheat over medium until hot before serving.
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